Shepherd's Purse Boiled Eggs
Shepherd's purse boiled with eggs and red dates is a traditional seasonal therapeutic dish customarily eaten on the third day of the third lunar month.
Story
Celebrated on the third day of the third lunar month, this traditional custom involves boiling shepherd's purse with eggs and red dates. Steeped in cultural heritage, this seasonal remedy is deeply rooted in folklore and is believed to promote health and vitality during the transition of spring.
Ingredients
Shepherd's purse (washed clean)
Eggs (rinse the shell, if taken out from the refrigerator, soak in room temperature water for 1 minute)
5 pieces
Red dates
Ginger (sliced)
3-4 slices
Salt (add according to preference)
White sugar (add according to preference)
Instructions
1
Step 1
Wash the shepherd's purse thoroughly. Rinse the shells of 5 eggs (the number of eggs can be adjusted to preference) with water (if taken out of the refrigerator, to prevent them from cracking during cooking, it is best to soak them in room-temperature water for 1 minute); prepare the red dates, and slice three or four pieces of ginger.
2
Step 2
Add water to a pot, put in the shepherd's purse, eggs, red dates, and ginger slices. Cover the pot with a lid, bring to a boil, then turn to low heat and simmer for 20 minutes.
3
Step 3
Wait until the soup turns green and begins to give off the fragrance of shepherd's purse, then turn off the heat and let it steep, covered, for half an hour.
4
Step 4
According to your own preference, you can add a little sugar or salt, then ladle the shepherd's purse broth, eggs, and red dates into a large bowl and it is ready to eat.
