Trio Eggs Spinach in Superior Stock

Love eggs and veges? We have just the thing for you! Trio Eggs Spinach, a real popular dish especially with folks who love flavourful soups, is a simple, fast and healthy (hearty too!) dish.
Combining not two, but THREE types of eggs with the chicken stock for that umami taste, you have a dish with bombastic flavors. The spinach acts as the base to bring all these flavors together as one, which can be short of nothing but fantastic! It’s colorful, likeable, and not much a wonder why it’s one of the popular dishes on zichar menus all around. We’re confident you’ll like it too.
The best part is that it’s super simple too, so try it out at home and let us know what you think!
P.S. An alternative substitute is to replace to the chicken stock with anchovies stock.

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Adjust Servings
250g Chinese spinach
2cups chicken stock (unsalted)
2cloves garlic (thinly sliced)
2tbsp wolfberries
1-2century eggs (cleared and quartered)
1-2salted duck eggs (hard boiled and quartered)
1 egg
1tsp salt
1tsp sugar
½tsp sesame oil
½tsp hua tiao wine (optional)



Remove fibrous layer from stalks of Chinese spinach
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Separate stalks and leaves
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Add 2 cups chicken stock to a deep pan and bring to boil
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Add 2 tbsp wolfberries and 2 cloves garlic (thinly sliced)
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Let it boil for 1 min
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Add stalks portion of the Chinese spinach to the stock
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Add 1 tsp salt and 1 tsp sugar (both adjust to taste)
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Cover and let it boil for 2 mins
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Add 6 quartered century eggs and salted duck eggs
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Cover and let it boil for 1 mins
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Add leaves portion of Chinese spinach
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Cover and let it boil for 2 mins
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Add 1 beaten egg
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Transfer to serving dish
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Add ½ tsp sesame oil and ½ tsp hua tiao wine (optional)
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