[Sca-cooks] Serving Hard Cooked Eggs

[lilinah at earthlink.net]

Ab ovo ad malum... so the saying goes, and i am planning on eggs
(ovo) in the first course of my Roman feast (and fruit in the last).
I'm serving eggs with pine nut sauce.

First Question:
The original Apician recipe calls for "medium cooked" eggs. I'm
assuming they're made like soft cooked eggs. But i think trying to
manage that for 90 people might be a bit beyond my ability (ok,
beyond my patience). Would it be too much of a travesty to substitute
hard cooked eggs?

Second Question:
If i make hard cooked eggs, would it be terrible to serve them in the
shell and make the diners shell them? Or should we shell them before
serving?

Anahita