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Start by boiling the eggs for 5-6 minutes or until they’re soft-boiled, carefully peel and set them aside.
In a saucepan, heat the cooking oil over high heat. Once hot, carefully add the eggs to the pan and fry them for about 4-5 minutes or until they develop a crispy, golden brown. Remove the eggs and set them aside.
In the same pan, reduce the heat to medium and add the smashed garlic cloves, and thinly sliced ginger. Saute until the aromas are fragrant and golden brown.
Add the oyster sauce, soy sauce, sugar, cooking wine, star anise, bay leaves, and Thai dried red chili (if using) to the pan. Stir well to combine.
Gently add eggs and allow the eggs to simmer in the sauce for 3-5 minutes until they turn a dark brown color.
To garnish, sprinkle chopped chives and sesame seeds.