Looking at that photo above, it's hard to think that isn't an authentic hard boiled egg. It's got the same shine and, if you were to feel it, texture. In some places, you can still see a little piece of egg shell that was missed. So isn't it a real hardboiled egg? Nope!

This could be a really cool April Fool's day prank too, because it's so much like a real egg it would fool a lot of unknowing people! Literally, quite a few of my siblings thought they were hardboiled eggs from how they looked and bounced, just like a real egg.

Let's get started!

Step 1: What You Need

To start, you're going to need:

2 tablespoons unflavored gelatin
3 tablespoons sugar
3 tablespoons water
2 cups cream/milk
6 eggs
half of a banana
yellow food coloring
ice

For utensils, you'll need:

a pan
a bowl
a funnel
a skewer (or something else thin and sharp)
hot glue gun

Step 2: Cream and Gelatin

Pour your cream into a pan and heat over low heat and allow it to simmer for a few minutes until it's hot.

While the cream is heating, put the warm water into a bowl and add the gelatin. Stir until it's smooth and there are no large clumps of the mixture. If you need to, you can add a bit more water. It should be stiff (like in the picture above) after the water has absorbed into the gelatin and it's melt as soon as it's in the hot cream.

Step 3: Melt the Gelatin

Once the cream is hot, pour in your sugar and stir until it's melted. You don't want any chunks of sugar to crystalize or just to be unmelted, so stir until smooth.

With the sugar melted into the cream, spoon in the gelatin. Right away, it's start to melt away. If it doesn't, heat the cream a little bit more until it does. Make sure the gelatin has melted before moving on!

Step 4: Dye the Yokes

Pour one fourth or so of the cream mixture into a separate bowl and add the banana. Mash it together until smooth, or, if you have a blender, blend it. Either way, you want it to be smooth when finished and not have lots of little banana chunks in it.

Then, squeeze yellow food coloring in. I used about eight drops in all to make a yoke yellow color. You can use more or less, depending on just how yellow you want it to be.

Leave the cream to cool until you need it again, just make sure it doesn't solidify. You want it to stay a liquid while you work on the next step.

Step 5: Blow Out the Egg

Take your eggs and start by make a little hole on the top and bottom of the egg, then wiggle the skewer inside the egg to break the yoke. Wipe off the top hole and blow into it. The egg will then come out the bottom hole. If it doesn't, break the hole a little bigger. Just make sure you don't suck the egg in! A mouthful of raw egg won't taste too appetizing :)

Step 6: Seal the Bottom

Repeat with all the eggs, then run the under water, getting any excess egg that might have stayed in out. Carefully dry the egg shells, especially around the bottom hole. Then put a little layer of hot glue over the bottom hole so that when you fill your molds, nothing will come out the bottom.

Step 7: Start Filling Your Eggs

Fill a bowl with ice and set all the empty egg shells on top. Now, it's time to start filling! Fit the funnel into the top hole of the egg. I quickly found that all of my holes were too small, so I had to go back and make them a bit bigger. Depending on the size funnel you have, you'll have to make the holes big enough for it to fit in, that way none of the cream mixture- what will end up representing the egg whites- will leak onto the side of the egg shell. But if some of it does leak, it won't do any harm. As you can see above, one of my egg shell molds got pretty well coated with the cream mixture on the wrong side :)

Step 8: Add the "Yokes"

Don't leave your eggs on the ice for very long. The gelatin will set really fast if you do! Make sure that you are turning them (almost constantly it felt like!:) so that the cream mixture hardens all around the sides of the egg shell. Once it's pretty solid around the sides of the egg, funnel in some of the yellow banana cream mixture. I used about a tablespoon (maybe a little more depending on how much space I had available) in each egg.

Once the "yokes" have set, fill the rest of the shell with the "egg white" cream mixture. Make sure that it hasn't set as well, because it'll be really hard to work with and won't mold itself to the shell as easily. I found that by the last few eggs, most of the "egg whites" had set, and it was pretty hard to work with!

If it does set before you are ready, then put it over low heat with a little bit more cream and then, once it's cooled so that if doesn't melt everything else already inside the egg shell, pour it in.

Step 9: Peel the Eggs

Place the eggs in the fridge for a few hours. Since I had been working on these in the afternoon/evening, I left them in the fridge for the night and took them out the next day. If you don't have that much time, leave them until their set and then peel the egg shell away from the fake egg!

Don't treat these eggs like hardboiled eggs when you peel away the eggshell. Be very gentle and start from the opening at the top, working your way down until the rest of it just slips off.

Once the eggs have been shelled, place them in an egg carton or a covered storage container and leave in the fridge until you want to use them.