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)
- Boil the salted egg for 6 to 7 minutes.
- Remove the cooked salted egg from heat and let it cool.
- Peel and cut the egg into bite-size pieces. Set aside.
- Peel and slice century egg into bite-size pieces, then set aside.
- Beat the 2 farmed eggs, then set aside.
- In a pan, heat up the cooking oil and add in the garlic.
- Fry till it is fragrant then add in the spinach. Fry till it is almost cooked. Remove and set aside.
- Using the same pan, add in the stock and bring it to boil.
- Add in the salted egg, the century egg, and wolfberries.
- Add in the spinach and then stir in the beaten egg.
- Add in the cooking wine and let it simmer for 2 minutes.
- Add in a pinch of salt and a dash of white pepper for taste if necessary.
- Serve immediately.
Mummy’s Kitchen note:
If you prefer to blanch the spinach, the following is the method:
- Add some water into a pot and bring it to a boil.
- Add 1 tbsp of cooking oil and a pinch of salt to the water.
- Blanch the spinach stems for 2 mins, followed by the leaves for 1 minute.
- Drain and set aside.
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