I got the idea for this craft project after making my silk-dyed eggs and deciding that they were so pretty I wanted a way to display them for more then just the Easter holiday. My seasonal centerpiece was in desperate need of an update for spring, and I thought turning it into a little spring garden would be a great way to accomplish both things.
- Tall glass vase
- Moss (or some type of grass-colored fabric)
- Decorative eggs (insides removed)
- Seasonal flower stems – I used Hyacinth, Daffodils, and Pansies, but you could use Gerber Daisies, Iris, Tulips or any spring flower you fancy.
- Depending on how wide your vase is, you may need something to help support the flower stems. I purchased a cylindrical piece of florist foam. Turned out however, I didn’t need it.
- Decorative enhancements: in this example, I found a very pretty and life-like butterfly while I was tootling around the craft store and thought it would add a nice touch.
- If your flowers come in bunches as mine did, use wire cutters to remove each individual stem for them group.
- Add a layer of moss in the bottom of the vase.
- Position your decorative eggs on the top of the moss. Again depending on how wide your vase is, you might need to add the florist form at this point to help support your eggs against the outside of the glass and keep them from falling towards the center.
- Once your eggs are positioned, start adding your stems. I worked from the middle out, positioning my largest stems first, then filling in the remaining space with the smaller stems.
- Add any other decorative items to the arraignment.
Click on the individual pictures for a larger view:
I realize its a little late, but I just had to share this awesome technique featured over at Dabbled.org last week. It’s an easy and fun way to make extremely beautiful looking and unique Easter eggs.
Also, keep your eyes peeled for a craft project post coming soon using these eggs to make a fun and fabulous spring centerpiece!
Update: Here is the Spring Centerpiece I used these eggs in!
Whether it’s for craft projects related to the holiday or because it is the beginning of the party season and I am starting to cook for large groups, I seem to always find myself in need of just certain egg parts (whites, yokes, or egg shells) this time of year. Currently I am working on a project for an Easter table centerpiece (keep an eye out for the tutorial to be posted later) for which I need a large number of blown out egg shells.
Over the last week as I have been cooking recipes that call for eggs, I have been using the technique for blowing eggs linked over at dabbled.org to save the intact shells for my project, but it is now down to crunch time and I need about a dozen more egg shells. If you’re like me, it would bug you to think of throwing out the whites and yokes of these perfectly good eggs just because you want the shells. Outside of making a load of desserts I really don’t need to be eating with bathing suit season just around the corner, I have been at a loss for what to do with all these eggs. I was thinking about this the other night and I vaguely remembered hearing something years ago about freezing eggs to save them for future use. I did a little searching and found, in fact, you can freeze eggs. Here is a link to instructions from the Georgia Egg Commission all about how to freeze, store and defrost eggs.
Freezing eggs in an ice cube try is a great tip if, like me, you find yourself with extra egg insides and no where to use them. This technique works great too if you find yourself with other extra ingredients or foods leftover after a recipe, such as chicken stock, homemade baby food, or pesto.
Note: with my ice cube tray, 1 egg = two cubes
Update 4/8/2010: Another great idea of something to freeze in an ice cube tray and store for later is red wine. Red wine does not have a long counter life, it will become sour and vinegar-y in just a few days. So if, like me, you don’t use red wine for anything other then cooking, freeze your leftovers for future recipes.