Heat the neutral oil in a skillet over medium heat until it shimmers and lightly ripples

Crack the eggs into separate small bowls to keep the yolks intact and ready for cooking

Gently slide the eggs into the hot pan, keeping them close but not overlapping as the whites begin to spread

Sprinkle dried herbs, sesame seeds, and white pepper evenly over the eggs while they cook

Let the bottoms cook undisturbed until the edges turn golden brown and slightly crisp with a nutty aroma

Carefully fold part of each egg white over the yolk to create a pocket-like shape

Flip the eggs gently with a spatula, allowing the other side to cook until lightly crisped

Pour the prepared sauce over the eggs, letting it sizzle and coat the surface

Cook briefly until the sauce thickens slightly and clings to the eggs, then remove from heat