Carefully pierce small end of each egg shell using along sharp needle. Continue to insert needle throughout entire length of egg, piercing yolk and opposite end of shell. Withdraw needle; carefully chip away hole at each end of shell to 1/8-inch circumference, using needle. Blow gently through one hole, forcing egg white and yolk to be expelled from hole at opposite end of shell. Reserve yolks and whites of 2 eggs for use in Soft Custard recipe. Other yolks and whites may be used in other recipes.
Rinse egg shells well; drain. Seal hole in small end of each shell using a small piece of freezer tape. Place egg shells, tape side down, in egg carton.
Pour blancmange equally into prepared egg shells. (Holes in shells may need to be enlarged. ) Refrigerate overnight.
Pour a small amount of Soft Custard into 6 individual serving dishes. Sprinkle each with candied orange peel to resemble straw. Gently " unpeel " blancmange eggs, discarding shells. Arrange eggs over candied peel so that each serving resembles an egg in a hen's nest. Serve chilled.