About this site

Piers and Lin du Pré bought their new Fleming 55 / 129, Play d'eau, in 2003.

She was berthed in Beaucette Marina, Guernsey in the Channel Islands at N49° 30’.197 W002° 30’.350 until she was sold in October 2021.

This site charts the thrilling adventures they had in her.

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Recent Posts

Stuffed Eggs – delectable and luscious

Basic ingredients for stuffed eggs
click to enlarge

This is the most glorious recipe for a food that simply doesn’t last long on the plate.

Simple to make, luscious to eat, and very, very moorish.

Beware the smash and grab raids….

Stuffed Eggs

6 eggs
¼ tsp finely chopped shallot
4 tsp chopped curly parsley
1 tsp chopped curly parsley for the garnish
4 tsp mayonnaise
1½ tbsp cream cheese (or half and half with Boursin)
Small pinch of salt
Paprika or Smoked paprika for ‘garnishing by dusting’

The yolk mixture should look rich and creamy
click to enlarge

Note: It’s always best to use your own home made mayo. However, if this isn’t to be, we’ve found Lesieur mayo to be excellent.


Carefully place the eggs in a saucepan and cover with cold water. With a medium heat, slowly bring them to a gentle boil and keep them simmering for a further ten minutes.

Whilst the eggs are cooking, finely chop the parsley and shallot.

When the eggs are cooked, place the saucepan under the cold water tap and allow cold water to flush the heat away.

Once the eggs are cold, pick them out of the saucepan one by one, gently crack the shells and remove them and the outer membrane, replacing the shelled eggs back into the saucepan to stop them turning black.

Almost ready…
Filled with the yolk mixture, half dusted with paprika, and waiting for their final garnish with parsley
click to enlarge

With a sharp knife, slice the eggs in half lengthwise. Ease the yolk out of the white and place it in a bowl. Return the white to the saucepan.

With all the yolks in the bowl, add the shallot, cream cheese, mayonnaise and a pinch of salt, and mix them thoroughly with a fork.

When the mixture looks rich and beautifully creamy, taste it to see if it needs more mayo or cream cheese or salt and adjust to taste. It’s almost a case of you can’t add too much.

When happy with the mix, add the chopped parsley and fork it in.

Dressing the eggs

One by one, remove the whites from the saucepan, place them on a dish cloth and carefully dry the inside by dabbing with the egde of the cloth. This helps the yolk mixture to stick to the white and not slip out!

Ready to be served
It must be pointed out that in the few moments my back was turned, three ‘disappeared’….
click to enlarge

With all the eggs stuffed and arranged on a plate, sprinkle them with more finely chopped curly parsley.

Try dusting some of them with paprika or smoked paprika. The easiest way to do this is by placing a pinch in a small fine sieve (or tea strainer). Hold it over the eggs to be anointed, and gently knock it.

How many is enough for two?

We have to say that whenever we’ve made stuffed eggs they are barely on the plate before there are smash and grab raids.

However, as part of a lunch, 6 eggs between two seems a good balance. When you have guests, you will need many more.

Piers and Lin
from the Galley of
Play d’eau
Fleming 55

You can get in touch with us any time by using our Contact Form.

3 comments to Stuffed Eggs – delectable and luscious

  • Diccon

    Yum yum yum! Just smashed the screen trying to bite the photo! These are amazing by the way and I remember doing many smash and grabs.

  • Hil

    They look wonderful! I can almost taste them although we have never put shallot in the mixture.Also we always the garlic or herb Boursin or Le Roule.I think Philadelphia might be a bit heavy or stiff.And we always think it needs a bit more than “small pinch of salt”.The yolks do vary in flavour so you need to taste the mixture on the way through.Kiffer is the stuffed egg king-and he puts in quite a lot of flat leaf parsley.So! This are the instructions he gives me and I perform under his very watchful and critical eye!Lots of love, Hilx x

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