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PdfBeat eggs, add sugar, oil, ginger and flour. Mix well to form soft dough.
Pinch off small pieces and roll into ropes and tie into a knot.
While doing this - make syrup and bring slowly to a boil (and then simmer).
After making all the taiglaeh, slowly drop into boiling syrup. Cover and boil slowly for 25 - 30 minutes. DO NOT UNCOVER AND PEEK, but do be careful syrup DOES NOT burn. Taiglaeh are done when they sound hollow when tapped with a wooden spoon. They should be a golden brown.
When done, remove from heat and add 2 T. hot water and stir. Remove immediately from syrup with a slotted spoon and roll in sugar to coat well. When cool, store in a tin covered container. They last for weeks.
When making a double batch - boil half at a time, but use the same syrup.