I make these all the time, and I have like 3 egg plates for serving! People love them! When I was little I used to think they were so 'cool' because the egg was its own container, lol. People have a lot of preferences with these, and ingredients can vary from the basic recipe above to having lobster or crab mixed in (which I have tried and found pointless, as the other ingredients overpower the seafood). Here's how I do it. The recipe looks long, but it is one of the simplest things you'll ever make (I just get really detailed because I've made them so many times that this is the method that I've found works best for me). A few tips: I've found that brown eggs are harder to de-shell than white eggs, why I don't know. Also, I think that older eggs (but still before the sell-by date) work better because the membrane is thinner and they are easier to peel. I peel them by gently cracking the shell and then rolling it between my palms to make tiny cracks all over. Then, if you're lucky, the shell can come off in 1 or 2 pieces. I've doubled and trippled the recipe for big crowds with no problems.
Recipe posted by kathryn.delaney