Jiu Niang Wo Dan

Bring 500 ml of water to a gentle boil in a pot over medium heat.

Add 4 tbsp of wine dreg to the boiling water and stir gently to distribute evenly. Simmer for 2 minutes to infuse the flavors.

Stir in 2 tbsp of sugar until completely dissolved in the liquid.

Crack 2 eggs directly into the gently simmering liquid, being careful not to break the yolks if a whole egg texture is desired. Alternatively, lightly beat the eggs first for a scrambled texture.

Simmer for 3-4 minutes until the eggs are cooked through but still tender; the whites should be set while yolks remain soft.

Ladle the sweet wine broth with eggs into serving bowls and serve immediately while hot.