When making a sugar egg, do you need to fill it in completely and scoop it out? I am wanting to try this, but it seems like it would be easier to shape the sugar around the outside of the egg, that way you don't have to scoop. Am I crazy for thinking this? Totaly newbie here when it comes to sugar eggs, please don't hurt me for asking. 
Thanks,
Beth
Pack the sugar in tightly to fill the mold, level off with a knife blade. Lay a piece of waxed paper over the surface, and a cardboard or small cake board over the waxed paper, gently turn it over and remove the mold. Carefully carve away a half round peep hole from one end of the sugar egg with a small spoon tip. Allow to air dry until it forms a crust on the outside and feels fairly firm. Gently turn it over, remove the waxed paper, let that side air dry a little longer until you can see that a crust is forming around the outside edge and scoop out the soft sugar with a spoon, leaving just a sugar shell. Allow to dry completely. Make sure the eggs are level when you fill the molds and the peep holes are the same size so the two halves will match up. When they are completely dry and hard, fill one half with little candies or royal icing flowers, pipe a line of royal icing with a #4 tip all around the inside edge of one half and gently place the other half on top. Let set until the royal icing feels hard and then decorate by piping a pretty line where the two halves are joined and round the peephole.
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