Twenty-seven of this year's eggs made it to the refrigerator -- there were some accidents involving eggs inadvertently laid in the open, and attacked by the chickens -- and one of these I broke while getting the egg-blowing routine down right. Every year I have to learn all over again -- the margin of error, with the high-speed grinder and the basketball pump, is relatively small. I'm sure there are better ways to go about this, but this is what we do:
We gather up containers for the freezer, and a Sharpie for writing on the container, spread out some newspaper, find a round toothpick, an old-fashioned milk bottle or a glass carafe, the basketball pump, the high-speed Dremel-style tool, and a bowl of soapy, salty water.
With the little cone shaped grindstone, we zip off a bit of shell at each end, about as big as the head on a six-penny box nail, and punch through the membrane with the toothpick, stirring up the yolk, then place the egg on top of a suitably wide-mouthed bottle and gently pressurize the contents with the basketball needle. You can see a small rubber gasket here, cut from a flat rubber band, to seal the contact between egg and needle.
Every second egg we pour off the eggs into a freezer container, so that if we get into a bad egg (never has happened) we won't waste a lot. Mark the container Goose '09. Wash the eggshell inside and out (draw some soapy salt water into the shell and shake vigorously, then blow out). Repeat. Freeze containers, sun-dry shells.
In a few days they are ready to decorate or sell to Psanky painters ... whatever suits ya. I like to just sit by the table and look at them.