Chinese Spinach with 3 Coloured Eggs recipe is such a comforting dish for those who want a warm and soupy dish. A super quick, easy and healthy recipe. Perfect for working adults!
WHAT ARE PRESERVED EGGS/ CENTURY EGGS?
Preserved Eggs also known as century eggs are eggs cured in clay, ash, salt, quicklime, and rice hulls for weeks and months. The eggs turn into this black jelly like texture that makes it a good addition to any recipe. In Chinese recipes, preserved eggs are usually placed in Century Egg and Pork Congee.
INGREDIENTS
- 500g Chinese Spinach
- 2 salted duck egg ( cooked)
- 2 preserved eggs
- 1 egg
- 8 garlic cloves
- 2 slices of ginger
- 15g of goji berries
INSTRUCTIONS
Wash and drain chinese spinach.
Remove the shells of salted duck eggs and preserved eggs. Rinse with boiling water to remove excess shell bits
Crack the egg and whisk it
Fry all garlic cloves with half a cup of oil and separate the oil.
On high heat, boil chinese spinach for 30 seconds and drain.
Add two tablespoons of oil from before into the wok. Add ginger slices, chinese spinach and salt. Fry until cooked. Put aside.
Add ½ cup of water on high heat, put salted duck egg, preserved egg and garlic cloves. Boil for 1 minute.
Wash and rinse goji berries. Add into the wok.
Slowly pour in the egg mixture and when the egg mixture starts to float.
Pour this onto the chinese spinach mixture from step 6 and Serve.
TIPS
- In order to create a silky texture from the egg mixture, make sure to turn off the heat and wait until it stops boiling (around 30 seconds) before pouring it in.
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Chinese Spinach with 3 Coloured Eggs (金銀蛋浸莧菜)
Ingredients
- 500 g Chinese Spinach
- 2 Salted Duck Egg cooked
- 2 Preserved eggs
- 1 egg
- 8 garlic cloves
- 2 slices of ginger
- 15 g of goji berries
Instructions
- Wash and drain chinese spinach.
- Remove the shells of salted duck eggs and preserved eggs. Rinse with boiling water to remove excess shell bits
- Crack the egg and whisk it
- Fry all garlic cloves with half a cup of oil and separate the oil.
- On high heat, boil chinese spinach for 30 seconds and drain.
- Add two tablespoons of oil from before into the wok. Add ginger slices, chinese spinach and salt. Fry until cooked. Put aside.
- Add ½ cup of water on high heat, put salted duck egg, preserved egg and garlic cloves. Boil for 1 minute.
- Wash and rinse goji berries. Add into the wok.
- Slowly pour in the egg mixture and when the egg mixture starts to float.
- Pour this onto the chinese spinach mixture from step 6 and Serve.
Notes
