Trio Eggs Spinach Soup 三色蛋苋菜

Trio Eggs Spinach Soup 三色蛋苋菜

Category, DifficultyBeginner

This a very popular dish in Chinese restaurant. It is very delicious and healthy, the different eggs used in the dish gives it a lot of different flavours! You can taste the unique taste of the century egg, saltiness of the salted egg with the bites of the soft yet chewable spinach together with the touch of the silky eggs!

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
 1 salted egg, boiled
 1 century egg
 20 g wolf berries (goji), rinsed
 800 g Water
 50 g Garlic Cloves, cut into thin slices
 20 g Sesame Oil
 15 g Chicken Stock Powder
 1 pinch Salt
 1 pinch White pepper powder
 400 g Amaranth leaves (bayam), stems removed
 2 Egg, lightly beaten
1

Cut salted egg yolk and century egg into small pieces, set aside. Place a bowl onto mixing bowl lid, weigh in wolfberries and 50 g water. Set aside.

2

Place garlic cloves and sesame oil into mixing bowl, sauté 4 min | 120°C | ⤺ speed spoon.

3

Add 750 g water, chicken stock powder, salt and white pepper powder, boil 8 min | 100°C | ⤺ speed spoon.

4

Add amaranth leaves, cook 2 min 30 sec | 100°C | ⤺ speed spoon.

5

Add reserved salted egg yolk, century egg and wolfberry, Cook 1 min | 100°C | ⤺ speed spoon. Meanwhile, pour lightly beaten egg slowly onto mixing bowl lid, let it drizzle around measuring cup in a thin stream onto rotating blades. If necessary, lift measuring cup up slightly to assist egg mixture drizzling down. Let it stand for 2 Minutes before serving.

Ingredients

 1 salted egg, boiled
 1 century egg
 20 g wolf berries (goji), rinsed
 800 g Water
 50 g Garlic Cloves, cut into thin slices
 20 g Sesame Oil
 15 g Chicken Stock Powder
 1 pinch Salt
 1 pinch White pepper powder
 400 g Amaranth leaves (bayam), stems removed
 2 Egg, lightly beaten

Directions

1

Cut salted egg yolk and century egg into small pieces, set aside. Place a bowl onto mixing bowl lid, weigh in wolfberries and 50 g water. Set aside.

2

Place garlic cloves and sesame oil into mixing bowl, sauté 4 min | 120°C | ⤺ speed spoon.

3

Add 750 g water, chicken stock powder, salt and white pepper powder, boil 8 min | 100°C | ⤺ speed spoon.

4

Add amaranth leaves, cook 2 min 30 sec | 100°C | ⤺ speed spoon.

5

Add reserved salted egg yolk, century egg and wolfberry, Cook 1 min | 100°C | ⤺ speed spoon. Meanwhile, pour lightly beaten egg slowly onto mixing bowl lid, let it drizzle around measuring cup in a thin stream onto rotating blades. If necessary, lift measuring cup up slightly to assist egg mixture drizzling down. Let it stand for 2 Minutes before serving.

Trio Eggs Spinach Soup 三色蛋苋菜
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