These pretty little vases, designed by Françoise Kirkman, are just right for small spring bouquets. Simple to make, they’re eggshells that have been emptied, cleaned, filled with water, and placed in egg cups. Filled with clusters of small flowers and grouped together on a dining table or sideboard, these bouquets make a festive centerpiece. Or display them individually with a name card propped against each one for seating at spring parties.
TIME: 20 to 30 minutes
COST: $2 to $30 for each egg cup (total cost dependent on quantity used)
- Gently knock one end of each egg on a counter so only the very top portion cracks.
- Carefully peel off enough shell to create a hole 3/4 to 1 inch wide.
- Dump the yolks and whites into a bowl to save for your next breakfast or baking project.
- Gently but thoroughly rinse the inside of each shell.
- Fill eggs partway with water.
- Poke small flowers into the “vases.” Good choices are baby’s breath, Chrysanthemum paludosum, English or fairy primroses, forget-me-not flowers, linarias, nemesias, pansies, succulents, sweet peas, and violas.