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Trio Eggs Spinach in Superior Stock

Servings 4


  • 250 g - 300g Chinese sharp or round spinach
  • 1 century egg sliced into wedges
  • 1 salted egg cooked and sliced into wedges
  • 1 large egg beaten
  • 2-3 tsp wolf berries
  • 2 cups ikan billis stock or chicken stock
  • 3 cloves garlic peeled & lightly smashed
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • salt and white pepper to taste


  • Peel off fibrous layer of the stems, separate leaves from stems.
  • Then cut stems into 1-1/2 inch length.
  • In a wok, bring stock to boil.
  • Add in wolf berries, and garlic. Cover and allow to boil for 1 minute.
  • Then add in stems into boiling stock.
  • Season with sugar, salt, and white pepper. Cover and allow to cook for 1 minute.
  • Add in century egg and salted egg, then cover and cook for 2 minutes.
  • Then add in leaves, and cover to cook until wilted, about 2 minutes.
  • Next, stir in beaten egg and allow it to set.
  • Remove from heat, and drizzle in 1/2 tsp sesame oil.
  • Serve immediately.