Cook the eggs: bring a large pan of water to a rolling boil, add the eggs (need to find a way to drop the eggs into the boiling water without cracking the eggs or scalding me fingers!) and cook for exactly eight minutes (or 7 minutes wobbly). Immediately put the pan in the sink and run under the cold tap for a minute or so, to stop the eggs from cooking further. When the eggs are cool enough to handle, peel them. Whisk the dressing ingredients.
How to eat them: keep egg upright; start from the top; make a hole and slurp.