Gently cook three eggs in a pan until the bottoms are just set
While eggs cook, mix together dark soy sauce, chili oil, water, cornstarch slurry, oyster sauce, sugar, rice vinegar, and toasted sesame oil to make the sauce
Pour the sauce into the pan with the eggs
Cover the pan with a lid and let steam finish cooking the egg tops while the sauce thickens
Finish with sesame seeds, sliced scallions, or chili crisp
Serve over hot rice and spoon sauce generously over everything
