In a wok, pour enough cooking oil to reach a depth of at least three inches.
Wipe the eggs with paper towels to make sure there is no surface moisture.
When the oil is just starting to smoke, carefully slide in the eggs.
Roll them around in the hot oil to cook the surface evenly.
When the egg whites are browned and blistered, scoop them out and lay on a stack of paper towels.
Using a serrated knife, carefully slice the eggs into halves lengthwise.
Arrange the egg halves, cut side up, on a serving plate (or on individual plates) and spoon the sauce over and around them.
Top with crispy fried shallots and garlic and sliced scallions (and chilies, optionally).
Serve your son-in-law eggs immediately.