Trio Egg Spinach

Trio Egg Spinach

By Lisa Twang  ,

January 16, 2017

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Make this Chinese zi char favourite at home with spinach, wolfberries, and a mixture of century egg, salted egg and regular egg.


Text and photos: Hedy Khoo/The New Paper

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 4-5 servings


1 salted egg

1 century egg

1 locally farmed egg

1.2 L water

1 tbsp cooking oil for the boiling water

Pinch of salt for the boiling water

440 g 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 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 century egg. Beat the locally farmed egg, and set aside.

3Pour 1.2 L water into a pot and bring to a boil. Add 1 tbsp of cooking oil and a pinch of salt to the water.

4Blanch spinach stems for 2 mins, followed by the leaves for 1ยฝ minutes. Drain and place blanched spinach in deep serving dish.

5In a deep pan or wok, heat 1 tablespoon of oil. Fry chopped garlic until fragrant. Lower heat and add salted egg yolk. Add chicken stock and bring to a boil.

6Add the salted egg white and century egg, and wolfberries. Stir in the beaten egg, then add cornflour mixture. Add Chinese cooking wine, and bring to a simmering boil.

7Season with a pinch of salt and add a dash of white pepper. Serve immediately.