Trio Egg Spinach from Fresh Produce

By The Weekly  ,

February 12, 2018

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This dish of egg and spinach is surprisingly tasty and guilt-free. If you are a fan of fresh ingredients, try this recipe which features local produce. They tend to be fresher as they take a shorter time to reach market shelves. Look out for the red Love Homegrown Produce label or country of origin when you are grocery shopping!


1 salted egg

1 century egg

1 locally farmed egg

1.2 litres of water

1 tbsp cooking oil for the boiling water

Pinch of salt for the boiling water

440 g locally grown round spinach, leaves and stems separated

1 tbsp cooking oil

2 garlic cloves, chopped

120 ml chicken stock

1 tbsp of wolfberries, rinsed

1 tsp of cornflour mixed with 1 tsp water

1 tsp Chinese cooking wine

A pinch of salt

Dash of white pepper


1Boil the salted egg for 8 mins. Set aside to cool. Peel and separate the egg yolk from the white. Coarsely chop the salted egg white. Lightly mash the salted egg yolk with a fork. Set aside.

2Peel and slice the century egg.

3Beat the locally farmed egg. Set aside.

4Pour the 1.2 litres of water into a pot and bring to a boil.

5Add 1 tablespoon of cooking oil and a pinch of salt into the water.

6Blanch the spinach stems for 2 mins followed by the leaves for 1½ mins.

7Drain and place blanched spinach in deep serving dish.

8In a deep pan or wok, heat 1 tbsp of oil.

9Fry the chopped garlic until fragrant. Lower the heat. Add the salted egg yolk.

10Add the chicken stock and bring to a boil.

11Add the salted egg white and century egg.

12Add the wolfberries.

13Stir in the beaten locally farmed egg.

14Stir in the cornflour mixture.

15Add the Chinese cooking wine. Bring to a simmering boil.

16Season with a pinch of salt and add a dash of white pepper.

17Serve immediately.

ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper's HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.

Recipe: Hedy Khoo / Photo: The New Paper