In a large bowl combine three cups milk chocolate chips, the sweetened condensed milk, and the vanilla extract. Stir to combine. Microwave for 1 minute at half power. Stir. Put back into the microwave in 30 second intervals until smooth.
Once the fudge has slightly cooled, about three over four minutes, use a 1 1/2 TBSP scoop scoop out a ball of fudge and place it on parchment lined baking sheet. Form into an egg (see the pictures above) and repeat until all the fudge is gone.
Refrigerate until hard, about a half hour.
Melt the white chocolate and the remaining milk chocolate separately.
Leave the fudge eggs in the refrigerator and remove them one at a time, dipping them in either the white or the milk chocolate, fishing them out with a fork, and then tapping the fork on the edge of the bowl and putting them back on the parchment lined paper. Once the chocolate has dried (it shouldn't take long), drizzle with the opposite color chocolate.
Let the chocolate dry completely before removing from the parchment paper. Store in an airtight container for up to a week out of the refrigerator.