Sterilize and dry newspaper and egg cartons.

Blow out eggs and create a small hole at one end.

Slide eggs onto a skewer and place on a styrofoam drying rack.

Splatter eggs with brown food coloring using a paintbrush.

Allow the eggs to dry for several hours.

Seal the larger hole of each egg with masking tape.

Enlarge the hole on the other end of each egg to pea size using pliers.

Place the eggs open-end up in an egg carton.

Place 1 cup of baking chips in a food storage bag.

Twist the bag to secure the chips in one corner.

Microwave the bag on medium for 1 minute, until soft.

Snip the corner of the bag and pipe the melted chocolate into each egg.

Tap the egg to compress air bubbles and fill completely.

Refrigerate the eggs overnight to allow the chocolate to firm.

Remove the masking tape.

Tap the eggs on the table to crack the shells.

Peel and enjoy.