Return to Content

Instruction to Make String Eggs

Instruction to Make String Eggs
65 votes, 2.95 avg. rating (59% score)

STEP 1: Cover your workspace with sheets of kraft paper.

STEP 2: Make your wheat paste: Put the water in the saucepan and whisk in the flour, stirring until the mixture is smooth. Turn the heat to medium-high and cook, stirring, until the mixture begins to thicken and bubble. Remove from the heat. The paste will continue to thicken as it cools. Transfer the paste to a bowl, and set aside until it’s cool enough to touch. (At this point, the paste will keep, covered, for two to three days in your refrigerator.)

STEP 3: Blow up the balloons to about 2 to 3 inches in length; tie them off, and set aside.

STEP 4: Cut the embroidery floss into 3- to 4-foot lengths. Look closely at each piece of floss: Notice that it’s made up of six thinner threads twisted together. Separate each length of floss in half, so that from one strand you now have two, each one made up of three threads. You’ll use one of these thinner (three-thread) strands for each egg.

STEP 5: Gently coil one three-thread strand into the glue, dunk to coat, and then remove, being careful to avoid knotting it. Wipe off the excess with your fingers. This part can get messy, but you want the strand to have just enough paste to coat well; using too much will cause the strand to stick to the balloon.

STEP 6: Wrap the strand around a balloon in a crisscross pattern, in vertical loops, or in overlapping spirals. Strings should cross over one another enough to build a structure that will hold up without the balloon there to support it.

STEP 7: Dip more strands into the paste and add to the balloon until you achieve the look and coverage you want.

STEP 8: Repeat with any number of additional balloons.

STEP 9: Hang the balloons up to dry. (Pin them to a board through the lip of the balloon, or clip with a clothespin.) Let them hang for a day or two, until they feel thoroughly dry to the touch.

Tags: ,
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%
No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111