Basics of Easter egg making—how to blow out the egg whites and yolks
When you make eggs on Easter, if you really use eggs, you need to separate the egg whites and egg yolks inside Blow it all out.
In the end, only the eggshell is left. The advantage of making it this way is that the finished eggs can be stored forever without worrying about them getting broken.
What I want to share with my friends here is a better egg blowing tutorial. You will definitely not There will be a feeling of being in a hurry and mistakes will occur.
It is best to prepare some things in advance, including raw eggs, pins, paper clips, hammers or heavier objects, bowls, straws, towels and napkins, etc.
Lay the towel directly on the table, stand the egg on it, use a fine needle and A small hammer slowly makes a small hole in the egg.
Turn the egg over directly, use a thicker needle to make a hole in the bottom, about twice as big as before, and leave out the egg white and yolk from this hole.
Straighten the paper clip, or use a long needle to penetrate the egg and stir, mainly for Pierce the membrane inside the egg and break the yolk so it can flow out.
Take a relatively clean bowl and connect it underneath, and use a straw to blow air into the small hole.
The egg white and yolk flow out from the larger hole below.
