Draw mouth at wide end of egg 2 in. wide x 1 in. high with black FoodWriter edible color marker. Let dry.
Tint 1 1/4 in. ball fondant blue for each egg. Attach all fondant pieces to egg using brush and melted candy. Side fins: Make two, use 1/2 in. ball for each. Flatten and shape into a curved triangle 1/4 in. thick. Attach to sides.
Dorsal fin: Use 5/8 in. ball. Shape into triangle. Attach to top. Tail: Use 3/4 in. ball; mold into wide ?V? shape 1 1/4 in. high x 1 1/2 in. wide. Pinch to shape and attach to narrow end of egg.
Roll out 1/2 in. ball of white fondant 1/16 in, thick and cut small triangles for teeth, 1/4 in. to 3/8 in. tall. Attach around mouth with melted candy.
Roll 1/2 in. ball blue fondant into 6 in. long x 1/8 in. thick log. Wrap around mouth, trim to fit
Roll two 1/4 in. balls of blue fondant for eyelids. Roll into logs about 1 in. long, tapering one end on each. Attach with melted candy.