Tint 1 oz. fondant yellow, 3/4 oz. orange per egg; reserve 1/4 oz. white
Roll out orange fondant 3/16 in. thick. Use knife to cut two feet per egg. Attach egg to feet with melted orange candy; let set. Roll a 1/4 in. orange fondant ball and flatten. Attach behind feet area to stablize egg.
Brush egg with goldenrod Color Dust.
Roll out yellow fondant 1/8 in. thick. Use medium leaf Cut-Out to cut one leaf for each egg Use knife to cut leaf in half and make slits for feathers. Attach wings to egg with melted yellow candy. Let set.
Using white fondant shape two oval eyes, 3/8 in. x 5/16 in. Attach to egg with melted yellow candy.
Attach two triangle sprinkles for beak with melted orange candy. Let set.
Using yellow fondant, shape three teardrops, 1/2 in. long x 1/4 in. wide, for hair tufts. Attach to egg with melted yellow candy. Let set.
Draw cheeks, pupils and eyelashes with FoodWriter edible color markers.