- 1). Fill the sauce pan with water and heat on the stove until the water begins to boil.
- 2). Place the eggs in the water and allow them to boil until they are very well done. This should take about five to seven minutes.
- 3). Put a colander in the kitchen sink over the drain. Remove the eggs by pouring the pan of hot water and the eggs into the colander.
- 4). Cool the eggs by allowing lukewarm water from the tap to rinse over them. You should be able to handle them easily within 60 seconds. Towel dry each egg and remove from the colander.
- 5). Remove the eggshells carefully, making sure that the cellophane-thin inner membrane is pulled away from the outer shell. Place the shells in a Ziploc bag and press out any excess air from the bag. Crush the eggshells finely into a powder with a rolling pin and pour the crushed eggshells into the medium bowl.
- 6). Place 3 teaspoons of eggshell powder into the small bowl. Add 1 teaspoon hot tap water and one teaspoon white flour. Mix the resulting paste with a spoon for at least 30 seconds.
- 7). Form the paste into a cylinder with blunt ends. Open a paper napkin and snugly roll the cylinder, making certain that the ends of the napkin are tucked beneath the wrapped piece of chalk.
- 8). Repeat steps six and seven for each piece of chalk desired until you have used up all of the available eggshell powder. Allow the wrapped chalk sticks to dry and harden undisturbed for several days before using.
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