1Prepare the eggs.

Take out the eggs from the fridge. Leave them to sit until they reach room temperature. The contents of the egg are much easily broken down and they flow better at room temperature.

2Make a hole at the bottom.

Carefully puncture the bottom (and broader) end of the egg with a needle, small drill bit or any pointed object.

3Stir the contents of the egg.

Slightly enlarge the hole so that it is just big enough for the contents of the egg to pass through. Puncture the yolk with the needle and stir the contents of the egg.

4Make a second hole.

If your needle or tool is long enough, push it into the egg so that it creates a second hole on the egg's opposite (and smaller) end. The second hole should be smaller than the first but large enough to be able to blow through it.

If your needle or tool is short, you can pierce the second hole by turning the egg and puncturing it from the outside.

5Blow through the small hole.

Place a drinking straw on the smaller hole and blow through the straw. The contents of the egg should come out through the larger hole on the opposite end. Catch the contents of the egg with a bowl.

6Empty the contents of the egg.

Blow through the straw until all the contents of the egg have been removed.

7Wash the egg.

Clean the inside of the egg by washing it in running water.

8Let the egg dry.

Let the egg dry at room temperature or put it in the microwave oven at high for 15 to 30 seconds.