Spinach with Golden and Silver Eggs in Broth
Lee Kum Kee

Spinach with Golden and Silver Eggs in Broth

Serves 4
Rate this Recipe


400g   Spinach, Washed
1   Salted Egg
1   Century Egg
2   Gloves Garlic, crushed
1   Tbsp Vegetable Oil
Pitch Ground White Pepper


1 Scrape and rinse the salted egg. Steam the salted egg for 6 minutes.
2 Let the salted egg cool, cut in half, and cut into small wedges.
3 Peel the century egg. Rinse and pat dry with paper towel. Dice into small wedges.
4 Heat a wok with oil in medium heat. Add garlic and sauté until fragrant.
5 Add the stock to wok, bring to boil. Then add in salted egg wedges, century egg wedges and spinach, bring to boil and cook for 2 minutes.
6 Sprinkle a pitch of ground white pepper. Ready to serve.
share on facebook
send email
All Lee Kum Kee Recipes
Sign Up Now
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.