Recipe: Trio Eggs Spinach in Superior Broth (上汤苋菜)

Trio Eggs Spinach in Superior Broth is a dish which is so simple and inexpensive to whip up at home.  In a restaurant, you will most like pay about S$18.00++ for the dish, whereas at home you will pay much lesser for the ingredients and get a more nutritional dish that is free from artificial flavourings and MSG.

My humble superior broth is made from pork bones, chicken bones, and chicken feet. I brought it to a boil and then lowered the heat and simmered it for at least 3 hours. I usually prepare a pot of such stock to keep on hand so that I can use them whenever I am doing a quick-fry, stir-fry, braised, or steamed dish. The flavour of all these dishes are enhanced by adding a splash of homemade stock.

Note: In our video, you can see that I blanched the spinach (see note below) but in this recipe I lightly stir-fried the spinach.

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Serves 4 persons 


450g spinach, leaves and stems separated

1 salted egg

1 century egg

2 farmed eggs

300ml superior broth/chicken stock/ikan bilis (anchovies) stock

1½ tablespoons cooking oil

2 cloves garlic, sliced

1 tbsp of wolfberries, rinsed

1 tsp Chinese cooking wine

A pinch of salt

Dash of white pepper (optional)


  1. Boil the salted egg for 6 to 7 minutes.
  2. Remove the cooked salted egg from heat and let it cool.
  3. Peel and cut the egg into bite-size pieces. Set aside.
  4. Peel and slice century egg into bite-size pieces, then set aside.
  5. Beat the 2 farmed eggs, then set aside.
  6. In a pan, heat up the cooking oil and add in the garlic.
  7. Fry till it is fragrant then add in the spinach. Fry till it is almost cooked. Remove and set aside.
  8. Using the same pan, add in the stock and bring it to boil.
  9. Add in the salted egg, the century egg, and wolfberries.
  10. Add in the spinach and then stir in the beaten egg.
  11. Add in the cooking wine and let it simmer for 2 minutes.
  12. Add in a pinch of salt and a dash of white pepper for taste if necessary.
  13. Serve immediately.

Mummy’s Kitchen note:

If you prefer to blanch the spinach, the following is the method:

  1. Add some water into a pot and bring it to a boil.
  2. Add 1 tbsp of cooking oil and a pinch of salt to the water.
  3. Blanch the spinach stems for 2 mins, followed by the leaves for 1 minute.
  4. Drain and set aside.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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