A Singaporean Mum

Spinach with Trio Eggs is a simple yet nutritious dish that combines fresh greens, century eggs, and a touch of salted egg for rich flavour. Lightly sautéed with garlic and simmered in savoury chicken stock, it’s a comforting, protein-packed meal that’s perfect for lunch or dinner. Quick to prepare, full of nutrients, and loved by both kids and adults alike!

Here’s how I do it!

Ingredients

1 packet round spinach, washed & trimmed

2 century eggs, diced

1 salted duck egg, diced (optional)

1 egg, beaten

4 cloves garlic, minced

500ml chicken stock

100ml water

1 tsp cooking oil

Instructions

1. Prep spinach

• Wash thoroughly, trim roots, and cut into halves if large.

2. Sauté garlic

• Heat oil in a pot, add minced garlic, and fry until fragrant (but not burnt).

3. Spinach in

• Add spinach, cook for 1–2 minutes until just wilted (don’t overcook).

4. Add stock

• Pour in chicken stock, bring to a gentle boil.

5. Eggs in

• Add diced century egg and salted egg if using.

• Slowly drizzle in the beaten egg while stirring gently to form ribbons.

• Add in 100ml of water to tone down saltiness.

• Simmer 2–3 minutes.

6. Serve hot

• Best enjoyed with steamed rice as part of a meal.