Boil and peel the eggs, making shallow cuts down the length
Fry the eggs in a wok or non-stick pan
For the red braised eggs: Fry aromatics and spices, add eggs and braising liquid, simmer until reduced, thicken with cornstarch slurry
For the Sichuan homestyle eggs: Fry Pixian Doubanjiang, add aromatics and eggs, simmer in seasoned liquid, add chilis and thicken
