Making a realistic egg is not so simple as it seems. My first attempts were very misshapen, and when I tried to correct one it got even worse. Then I found the perfect hand and finger moves and now I can produce eggs like a chicken farm. By the way, I share my secret how I can make the same size of things even after months. I use my pasta machine and my Kemper cutters (or other types) for measuring. I have a book where I jot down which thickness of the machine and which cutter I used for the needed amount of clay for a fruit, a pastry or an egg. Next time I just take my book and could reproduce the same thing.
When I need a split fruit or vegetable I don't even try to make it right away, it always get malformed. I just make the whole thing and cut in half after baking. Then if the inner structure of the fruit need it I carve some clay out and refill the hole the same raw clay, so I can make the pits or some specific texture and coloring. After that I bake it again. You can see the result on the split eggplant.