You certainly could, although it’s easy to have an extra garlic press laying around but people usually don’t have extra pasta makers, and trust me you wouldn’t want to clean it after that. The fact is, you don’t need long pieces. They end up broken up into smaller pieces, than come out of the garlic press. So although you could, there’s no reason to.

You should keep your hands as clean as possible, but I absolutely work on my eggs with bare hands. Occasionally, I will wear gloves if my hands have gotten dye on them and I’m afraid of transferring a dye color I don’t want to the egg that I’m working on. I have both white cotton gloves and nitrile gloves. It is true that the oil on your fingers can cause problems or if you get wax on your fingers, so I make an effort to keep my hands clean, but I absolutely touch my eggs as I work on them, and most pysanky artists do.

By chart do you mean the piece of paper that has the different steps on it? I don’t have access to it right now because I’m on vacation but when I get home I can email it to you if you’d like.

@@pysankytechniquestipsandtr4349 yes that's what I'm referring to, if you could email it that would be great. Thanks and have wonderful vacation!

@@laloomis27 you can private message me your email through Facebook if you like. Look for Donna Steortz Batdorff and send a private message. I’ll email it when I’m home after the 18th.

@@pysankytechniquestipsandtr4349 thanks, will do.

Thank you.

I believe the one that I got is discontinued, but honestly if you go on Amazon and just look up craft dryer or embossing heat gun any of those will work.

It is called Pysanky Beginnings by Susan Jones. And you can buy it at blurb.com

@@pysankytechniquestipsandtr4349 Thanks so much.

I generally just do one coat. Sometimes I’ll do two, but very rarely. Maybe if I’ve seen a crack in the egg or it just doesn’t look shiny enough to me, like if for some reason I didn’t get enough on the first time that I might give it a second coat but generally just one.

I do as well, however since most people watching this are beginners and may not (probably don’t) have a lathe, I showed other ways.

I put one up for you.

Hi , I empty a finished egg exactly the same way as I was emptying this unfinished egg. How old are the eggs that you are thinking about emptying? At a certain point, if they have started to solidify inside, you can’t empty them any longer.

@@pysankytechniquestipsandtr4349 they are about 4 years old. One seems less heavy but the others are still as heavy as a whole egg.

@@Andrea-two It’s too late to empty those. I recently emptied some eggs that were about six months old and they were all gummy. It took me about an hour to empty each one and the whole ended up getting too big it was not successful. A lot has to do with how they’ve been kept but I’m sure they haven’t been in the refrigerator. I’m not exactly sure where the point is when you can no longer empty an egg but if you can not feel liquid when you shake the egg or if the egg is heavily weighted to one side then it’s too late.

@@pysankytechniquestipsandtr4349 hi. Where did you get the drying rack from?

@@liudmilaself Amazon. It’s called a craft drying rack.

Any Olive oil