Qai ci or khai being is a traditional egg-based dish originating from Laos. This dish is notoriously labor-intensive, and although there are some variations, it's usually made with a combination of eggs, salt, black pepper, garlic powder, oyster sauce, scallions, and coriander.

A hole is poked on top of each egg, and the contents are removed from the shells into a bowl. The salt, pepper, garlic powder, and a bit of oyster sauce are poured into the egg shells. The egg whites and yolks are mixed with diced scallions and coriander and blended.

The mixture is poured into the seasoned egg shells, and the eggs are then baked in the oven over very low heat for about two hours. Once done, the eggs are peeled and enjoyed as they are. The word qai from the name of the dish means eggs, and the word ci means to bake.