I have a slight obsessions for eggs.
This year, I decided to start early, and prepare my Easter eggs in time. So, since October, every omelette, carbonara, quiche, pancake or cake I made needed about ten minutes more in preparation time because I’d pierce the eggs and blow them empty instead of just cracking them. Then, after being rinsed, they’d sit in the oven for about 10mins with whatever I was cooking to sterilise them.
A few weeks before Easter I started decoupaging them, with tissues, and when they were dry I threaded them with a ribbon and added some glitter. Glitter is a must.