Sometimes the hardest part of making pysanky is getting a buoyant object (hollow egg) to stay submerged in a liquid (water or dye bath). I’ve tried out a bunch of different strategies to this end. This is what works best for me when cleaning freshly emptied eggs: a tall glass ½ to 2/3 filled with vinegar water, a tiny bowl and pie weights. Vinegar water is a generous splash of white vinegar in warm water (about 1:10 ratio?, no more than 1 tbsp per 1 c of water). The tiny bowls came from a coworker, I think they’re technically finger or condiment bowls. You’re only supposed to soak eggs for 10 minutes or so but I usually get the soak set up and forget about them until much later. #pysanky #howitsmade #eggs
