TIME: 20 to 30 minutes
COST: $2 to $30 for each egg cup (total cost dependent on quantity used)
1. Gently knock one end of each egg on a counter so only the very top portion cracks.
2. Carefully peel off enough shell to create a hole 3/4 to 1 inch wide.
3. Dump the yolks and whites into a bowl to save for your next breakfast or baking project.
4. Gently but thoroughly rinse the inside of each shell.
5. Fill eggs partway with water.
6. Poke small flowers into the "vases." Good choices are baby's breath, Chrysanthemum paludosum, English or fairy primroses, forget-me-nots, linarias, nemesias, pansies, succulents, sweet peas, and violas.
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|Title Annotation:||small vases made with eggshells|
|Author:||Swezey, Lauren Bonar|
|Article Type:||Brief Article|
|Date:||Apr 1, 2000|
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