Spinach with Preserved Eggs in Broth
A comforting bowl of tender spinach swimming in a savory broth studded with silky preserved eggs. The eggs add a rich, creamy texture that pairs beautifully with the mild, slightly sweet spinach.
Story
This classic Chinese dish transforms simple spinach into something extraordinary. The preserved eggs (century eggs) have a unique jelly-like texture that releases their flavor into the broth as they simmer. A quick blanch keeps the spinach bright green and crisp-tender.
Ingredients
preserved eggs (century eggs)
2 eggs
fresh baby spinach
200g
chicken or vegetable broth
500ml
garlic cloves, minced
3 cloves
fresh ginger, julienned
1 inch
vegetable oil
2 tablespoons
salt
to taste
white pepper
a pinch
sesame oil
optional, 1 teaspoon
Instructions
1
Prepare the ingredients
Steam the preserved eggs for about 8 minutes until fully cooked through. Let them cool, then peel and dice into bite-sized cubes. Rinse the spinach under cold water and pat dry. Finely mince the garlic and cut the ginger into thin julienne strips.
2
Blanch the spinach
Bring a medium pot of water to a rolling boil. Add a pinch of salt and a splash of oil. Drop in the spinach and blanch for just 20-30 seconds until it wilts but still retains its bright green color. Quickly drain and transfer to a serving bowl.
3
Build the broth
In a clean pot, heat vegetable oil over medium heat. Add the minced garlic and ginger, stirring until fragrant, about 30 seconds. Pour in the broth and bring to a gentle simmer. Add the diced preserved eggs and let them cook for 2-3 minutes to infuse the broth with their flavor.
4
Finish and serve
Season the broth with salt and a tiny pinch of white pepper. Carefully ladle the hot broth and preserved egg pieces over the blanched spinach. Drizzle with a touch of sesame oil if desired. Serve immediately while piping hot.
