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You can simply crack the egg in half, but you won't have much space to plant the seeds in. Instead, consider cracking the egg near the upper third with a spoon. Save the egg yolk and white for eating later. Don't use hardboiled eggs, as the shells would be brittle. If you already cooked the egg, save the water you cooked it in, let it cool, and use it to water your plants instead. Don't use colored or painted eggs (such as Easter eggs). The pigments in paints and markers contain dyes that can harm the delicate seedlings. When rinsing the shell, be sure to run your finger around the inside of the shell to remove any residue. It is easiest if you do this from the inside. It is not absolutely necessary, but it will help prevent over-watering, which can kill a young plant. If you are having trouble getting the soil into the eggshell, roll up a piece of paper into a cone, and use it to funnel the soil into the shell instead. You can also use a small spoon instead. Smaller plants, such as flowers and herbs, work best when starting in eggshells. Larger vegetables, such as beans, cucumber, and squash can work, but they will need to be moved outside 1 week after they sprout. Consider easy-to-grow herbs, such as: basil, dill, and parsley. Marigolds are great for starting in eggshells, and they are edible too. The holder can be as simple as an egg carton to as fancy as an egg holder. If you are using an egg carton, consider lining it with plastic first so that it doesn't get soggy from the draining water. Depending on what type of seed you planted, you might see the seedling emerge in less than a week. When watering the seedlings, consider using a spray bottle instead of a watering can; it will be a lot more gentle on the delicate, young plants. Depending on how dry it is in your home, you may need to water the seeds every day to every few days. Consider rotating the eggshell every few days. This will allow the plants to get equal amounts of sunlight and grow more evenly. You may need to pull out the smaller/weaker seedlings so that each eggshell has one plant growing in it. This will ensure that the young seedlings enough space to grow in. Before you plant the egg in the soil, crush it slightly in your handenough to break the shell but not so much that the soil loses its shape. This will break the shell up a little and allow the roots to poke through. Eggshells are biodegradable. As they decompose, they will release nutrients and calcium into the soil, which will help the young plant grow.

summary: Crack open a raw egg and remove the yolk and white. Clean the shell, inside and out, using warm water, then set it down in the sun the dry. Consider poking a small drainage hole in the bottom of the shell using a pin or thumb tack. Fill the eggshell with damp, seed-starting soil. Sprinkle 2 to 3 seeds on top and lightly cover them with more soil. Place the egg in a holder and place it on a sunny windowsill where it won't be disturbed. Water the seeds, and wait for them to grow. Transplant the eggshell outside when the seedling has 1 to 2 sets of true leaves. Finished.

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Use a sharp kitchen knife to cut the Velveeta cheese into 1/2-inch to 1-inch (1.25 to 2.5 cm) cubes. Smaller cubes will melt quicker and more evenly than larger cubes. Regardless of what size exactly you make the cubes, try to make sure that all the cubes are roughly the same size. Cubes that are unevenly sized will melt at different rates, and as a result, some of the cheese may burn before the rest melts down. Add 2 Tbsp (30 ml) of butter to a small saucepan and place it on your stove. Heat the butter on a medium-low, stirring it frequently with a wooden mixing spoon, until the butter has completely melted and spread over the bottom of the pan. You should not skip the butter when melting Velveeta using this method. The butter prevents the cheese from coming into direct contact with the bottom of the pan, acting as a thin barrier to prevent the Velveeta from burning. Do not use a heat higher than medium-low at any point throughout the process. Add the Velveeta cubes to the saucepan, spreading them out evenly across the bottom. Stir the cubes into the melted butter, coating them thoroughly. Continue heating and stirring the Velveeta for several minutes or until the cheese is halfway melted. You must stir the cheese constantly as it melts. If you do not stir the cheese, parts of it could end up burning. As you stir, make sure that you scrape the bottom of the pan. Velveeta cheese can turn into a burnt, lumpy, and thick mess when you melt it using this method, but you should be able to prevent all of that from happening by adding up to 7 Tbsp (105 ml) of milk to the pan when the cheese is only partially melted. You may not need to add the milk; Velveeta can melt on the stove without it. The addition of milk is strongly recommended because it makes it much easier to melt the cheese product evenly and thoroughly without trouble. Continue heating the Velveeta mixture on medium-low heat, stirring constantly, until it melts down into a smooth sauce. Use the melted Velveeta as a sauce or dip, or in another recipe, as soon as you melt it down and while it still feels warm. If you wait too long, the cheese could thicken up again.

summary: Cube the cheese. Melt the butter in a medium saucepan. Heat up the Velveeta. Add milk, if desired. Melt the cheese product down completely. Serve warm.

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Measure your water into a saucepan and place it over the stove. Bring the water to a rolling boil over high heat. While the water is still boiling, pour in your gelatin. Keep boiling the water until the gelatin dissolves. This generally takes around one minute. If you prefer a lime flavor, you can opt for lime gelatin instead of lemon gelatin. Remove the saucepan from the heat. Pour in the lemon juice, cold water, and vodka. Use a spoon to mix all the ingredients together.
summary: Boil your water. Add your gelatin. Add the vodka, lemon juice, and cold water.