Crystal Eggs

What you need:Crystal Eggs
• Egg
• Cuticle Scissors
• Paintbrush
• Glue
• Food Coloring
• Alum Powder
• Water
• Paper Towels
• Bowl
• Beaker/Glass
• Spoon

What you do:
• Carefully cut the shell in half, down the egg’s length, with a pair of scissors. If there are any small pieces around the edges, go ahead and pull them off. Use the egg white and the egg yolk for pancakes or something else delicious.
• Continuing to exercise caution, wipe out the inside of the egg with a paper towel. Get the interior surface of the egg as clean and dry as possible without cracking it.
• Drop a small amount of glue into the egg and use a paintbrush to spread it around. Try to cover the entire interior surface, all the way up to the edges, of the egg with glue. Add more glue if needed.
• Before the glue dries, cover it with alum powder.
• Dry it over night.
• Bring two cups of water to the point where it is almost boiling.
• Pour the heated water into a beaker or glass and stir 30-40 drops of food coloring and 3/4 cup of alum powder into the heated water.
• Let the colored alum solution cool for around thirty minutes.
• Place the egg, opening up, into the solution.
• Push the egg to the bottom of the beaker with a spoon and allow the egg  to sit in the solution for 12-15 hours.
• Carefully remove the egg and place it on a paper towel or drying rack to finish the geode-creation process.

NB.: The egg geode is formed through a process called sedimentation. The heated alum solution contains suspended particles of alum powder and as the solution cools, these particles of alum begin settling. When the alum particles settle towards the bottom of the beaker or glass, they begin crystallizing. With the alum-covered egg at the bottom, the alum particles from the solution begin attaching themselves to the egg. Covering your egg in alum powder beforehand gives the suspended alum particles a surface to which they can more readily attach themselves. The particles that settle onto the surface of the egg crystallize, and you will also see crystallization on the bottom and sides of the beaker or glass.