The way to make a hairy egg is to cook it with skin in a pot, then fish the cooked hairy egg in cold water to cool it down, peel off the eggshell, clean the milk hairs on the chicken, and then stew it like a fish stew according to your own taste.

The stewed hairy eggs are very fresh and tender, even the bones are soft, and they are fat-free, nutritious and healthy to eat. A plate of stewed hairy eggs needs dozens of large ones anyway. It seems that it is quite time-consuming and laborious to enjoy a hairy egg.

For a long time in the last century, many families in Guzhuangtou Village of Xiongxian County were engaged in incubating chickens artificially. At that time, the chicks of Guzhuangtou were sold to Bazhou, Baigou, Rongcheng, Anxin, Wen 'an, Renqiu and Fiona Fang Baili, and the business of incubating chickens was very popular. Because hatched chicks also derived a delicious food-hairy eggs.

People in Xiongxian eat hairy eggs for literature, and some people transport them to Beijing to sell them. Many old Beijingers like this, just like they like bean juice and inby, but they eat them for martial arts. Hairy eggs must be fresh and hot, and they are always warmed in a pot. When eating, three or two eggs are fished out, peeled off, and served with salt. They are original and tender.

On the street, there are one or two tables, several dishes of glistening salt and a pot of steaming dried eggs. Men, women and children, handsome men and women, called the boss to bring two or three hairy eggs that had just come out of the pot, peeled them and dipped them in salt, ate them and left, just like eating fried stinky tofu on the streets of Changsha.