Q: 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 hand—enough 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.
A: 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.

Article: When you are done, place it onto a plate lined with paper towels so that the grease can drain. This will be the outside of your sandwich. It will help make your sandwich extra crispy and prevent it from sticking to the skillet. You can spread one thick layer onto one slice or bread, or a thin layer onto both slices. Make sure that you are putting the mayo onto the unbuttered side, and not the buttered side. If you don't like guacamole, you can leave it out, or you can use a few thin slices of avocado instead. At this point, you can also add some salt and pepper. The lettuce may lose some of its crispy texture after you grill the sandwich. If you don't want this, wait until after you grill the sandwich; simply open up the sandwich, and pop the lettuce in, then close it. Gently press down on your sandwich to "seal" it. Again, make sure that the buttered side is on top, as this will help keep your sandwich from sticking to the skillet. Place a skillet on the stove, and turn the heat up to medium. When the skillet gets hot enough, put the sandwich on and grill it for 2 to 3 minutes. Slide a spatula under the sandwich, and carefully flip it over onto the other side. Continue cooking it until it turns golden brown, about 2 to 3 minutes. This will make the sandwich easier to handle so that it doesn't fall apart. Put the sandwiches on a plate and serve it promptly. If you'd like to go the extra step, put a frilled sandwich or cocktail pick in the center of each one to hold it together.
Question: What is a summary of what this article is about?
Fry the bacon in a skillet over medium-low heat, turning it occasionally, until it turns crispy, about 5 minutes. Spread some butter on one side of each slice of bread. Spread some mayo onto the unbuttered side of one or both slices of bread. Add the lettuce, sliced tomato, bacon, and guacamole. Place the final slice of bread on top, buttered side up. Grill the sandwich over medium heat for 2 to 3 minutes. Flip the sandwich over and grill it for another 2 to 3 minutes. Take the sandwich off the skillet and cut it in half using a sharp knife. Serve the sandwich.

Q: Ballet comes with a variety of positions for your feet, broken down into five different categories. If you're interested in doing a ballet inspired routine, familiarize yourself with the different foot positions. Each position involves rotating the legs at a 90-degree angle from the hip joint.  First position: stand with your legs together and your toes pointed away from your body. Try to form a straight line with your feet. Second position: start with first position, then spread your legs apart slightly, keeping your toes pointed outward. Fourth position: stand with your legs together and feet crossed. Point your toes inward, so that they face each other. Fifth position: start with fourth position, then push your feet slightly closer together. Just as there are different positions for your legs in ballet, there are also different positions for your feet. Spend some time practicing the different placements of your arms if you're interested in doing a ballet routine.  First position: bend your arms slightly at the elbow and hold them out in front of your body. Second position: stretch your arms out on either side of your body. Fourth position: keep 1 arm over your head. Bend the other arm inward, as you did in first position. Fifth position: raise both your arms over your head. Keep your elbows slightly bent. A plie (plee-ay) is a basic ballet move. It simply means "to bend." Bend your knees, with your feet pointing away from your body. Try to get your knees to bend until they're directly above your toes. Releve (ruh-lee-vey) is a ballet move in which you rise slightly. It can be done using one or both feet. Push your feet together while keeping your knees straight. Lift your heels into the air, transferring your body weight onto the balls of your feet. You should not attempt to stand on the tips your toes without proper training as well as shoes. A saute (soh-tay) is a basic ballet jump in which you use both feet at the same time. Begin with a plie and then use your feet as if you were going to perform a releve. In doing so, jump into the air. Straighten your legs as you jump and then land on both feet.
A:
Learn foot positions. Practice arm movements. Study how to plie. Practice releve. Try a saute.