Spinach with Triple (Century, Salted and Regular) Eggs in Stock


This is a dish that sounds fancy (oh three different types of eggs!?), looks fancy (how many colors are in a the dish?) but really isn’t all that hard to make. It’s the kinda thing that everyone likes – looks sophisticated, but is actually so simple.

More often than not, this dish is found in restaurants, and they would happily charge you $12, $15 or $20 for something as simple as eggs and veggies. Here’s how you do it, and you will never spend such money on ‘fancy’ vegetable dishes again. πŸ™‚

Ingredients (serves 4)

  • 1 century egg
  • 1 salted egg
  • 1 (regular) egg, beaten
  • 3 tablespoons wolfberries
  • 500ml or 2 cups of chicken stock or bone stock
  • [optional] 1 tablespoon + 1 teaspoon fried shallots
  • [optional] 2 teaspoons garlic oil
  • 1 large bunch Chinese spinach (or 2 smaller bunches), may substitute for regular spinach, washed


Soak the wolfberries in warm water for 10 minutes. Slice the century egg into 8 pieces. Slice the salted egg into 8 pieces, then cut each piece in half. (There will be a total of 16 smaller pieces.)


Heat a pot of water until it boils.

When the water boils, add the spinach to the water, and cook until the spinach is wilted. This will take about 1 1/2 minutes to 2 minutes.

Drain the spinach and set aside in a large bowl.


Heat the chicken/bone stock until it boils. Add 1 tablespoon fried shallots and the garlic oil.

Pour the beaten egg into the stock in a small stream while stirring the stock. (Just like making egg drop soup.)


In the bowl with the spinach, add the cut century egg, salted egg and wolfberries on top.

Pour the stock with egg over the ingredients in the bowl.


Top with 1 teaspoon of fried shallots (optional) and serve!


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