night out (making the sign of the beast is entirely optional), it fits over the end of your finger a bit like a ring- reference De Nero in Angel Heart for an idea. Once cooked, lightly break the shell then place the eggs in the oil &vinegar marinade, then shell the eggs in the dressing much like you would shell a hen's egg under running water, Then drain the dressing through a sieve to remove the bits of shell, if you have put the minced garlic in as well then that gets removed as well, which might suite some better- only garnish with the parsley after the sieve. If you don't want the garlic then just leave it out, or cheat a bit and add garlic powder to the seasoned salt or dressing. If you have nails (I don't as I'm a nervous wreck) then you probably don't need the Goth jewellery. I don't find hen's eggs any easier if I'm honest, the shell is thicker and the egg is still soft so you can make a bigger mess of it. I find soft boiled worth the extra effort, but you could hard boil them instead. Also Peru would have had to wait for the arrival of Europeans before using citrus fruits as they were part of the Atlantic Exchange, Peru didn't have any citrus fruits until the Spanish turfed up- they did have tomatillos and tomatoes though. And the comments of "Peruana" explain to you precisely how the dish