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She paused every so often to dip the egg in dye, sealing a new color — yellow, orange, red, black — beneath the next round of wax.
Rinse the egg in hot water to clean off any detergent, then dip the egg in the bleach (or vinegar) solution to sanitize.
Alternatively, if you prepared the hot water in a saucepan, you could remove the saucepan from the heat and dip the egg directly inside the simmering water.
For the Yoshi style egg, dip the egg shapes into the white chocolate and roll around with a spoon, and scoop out onto a piece of waxed paper.
When the wax pattern is finished and solidified, dip the egg into a colored solution of your choice, a darker color if you first colored the egg in step 1.
When dyeing a blown egg, it can help to leave the spoon (or whatever else was used to dip the egg in) on top of the egg, because hollow eggs float.
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Try using a 2-pronged cooking fork to dip the eggs, placing the tines into the bottom of the egg, dipping it into the warm chocolate, and turning it sideways to let the chocolate run onto the bottom.
It is important that you only dip the eggs in the warm water, rather than leaving them to sit or soak.
Using a small skewer, fork or toothpick, dip the eggs into the cooled melted chocolate and twirl or turn the egg very gently in the air above the bowl to coat.
The dye sequence goes from light to dark, adding more wax and dipping the egg into the next color.
Chef Michael Romano recommends dipping the eggs into simmering, salted water for 30 seconds and placing them on a dry tea towel to dry.
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