Thanks for the suggestions! I will probably toss them out for the birds. Honestly, I had no idea the birds would eat them. Seems a bit cannabalistic, but if it makes them happy..... Back to the stuffed eggs. The servers told me they were the absolute first to go. I had them on a silver platter lines with watercress to keep them from sliding around, and a half sheet pan witht he back-ups to reload the tray. The party started at 6:00 PM and they were completely gone within an hour, and that was with LOTS of other food available. I had people I didn't know coming up to me to compliment me on the best stuffed eggs they had ever eaten. I had made them for the Retro cocktail party a month ago and they went over really well there too. Ruthanna, the whole party was a success including the flaming pineapple! Thanks! So I had lots of happy people last night and will have lots of happy birds today. Thanks again for the suggestions! A

What's faux about it? (I mean before you add cream cheese.) It's just another way of making buttercream. Julia Child and Simone Beck have three different methods in Mastering the Art of French Cooking. I never thought of the hot-syrup method as the only path to real buttercream.

I have never had that happen (knocking wood) but I found the following: How To Freeze Eggs Eggs can be frozen, but not in the shell! It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label. As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked. Following are some easy instructions for freezing eggs: Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them. Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings. Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies. Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing. Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them. Egg Conversions: These approximations are based on a large (2-oz) egg. Other egg sizes may be more or less than the amounts listed below. Whole Eggs 3 whole eggs = 1/2 cup 1 whole egg = 3 tablespoons 1/2 whole egg = 4 teaspoons Yolks 6-7 yolks = 1/2 cup 1 yolk = 1 tablespoon Whites 4-6 whites = 1/2 cup 1 white = 2 tablespoons Dried Eggs 1 egg = 2 tablespoons egg powder + 2-1/2 tablespoons water I would portion them out in small freezer bags and then put them in a large zip freezer bag. Good Luck! Alexa

Interesting. I like to see creative ways of doing mundane tasks for entertainment purposes but I can't see myself using the method. The shell to shell method works fine for me. I usually use two bowls for separating eggs so I don't see where there's a dirty dish saving by the ordinary method either unless you're tossing one or the other. Some use the 3 bowl method too. I suppose you could put a bunch of eggs in the bowl and pull the yolks and leave the whites too.