Trio Eggs Spinach in Superior Stock – Delishar

Whenever we get to eat out at a Chinese restaurant or tze char store, I will always order this particular dish as part of our multi-dish meal. My favourite part of this dish is the ultra flavourful broth. And because it is pretty soupy, I can use it to moisten my girls’ rice and flavour it at the same time.

The century egg, and salted egg add so much umami-ness to the broth. And the beaten egg added at the end helps to thicken the broth and bind everything together. My girls and the husband are big fans of this dish as well. Although they will skip the salted egg, and century egg. Leaving it all for me to enjoy! Lol! 

If you look at the recipe, you’ll see that I listed 2 choices of stock base. Honestly, I prefer using ikan bilis stock as compared to chicken stock. I feel that it gives it a richer, deeper flavour. Where else, chicken stock gives it a lighter, cleaner taste. So that’s a personal preference. You can even go half and half if you can’t decide!  

Trio Eggs Spinach in Superior Stock


  • 250 g – 300g Chinese sharp or round spinach
  • 1 century egg sliced into wedges
  • 1 salted egg cooked and sliced into wedges
  • 1 large egg beaten
  • 2-3 tsp wolf berries
  • 2 cups ikan billis stock or chicken stock
  • 3 cloves garlic peeled & lightly smashed
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • salt and white pepper to taste
  • Peel off fibrous layer of the stems, separate leaves from stems.

  • Then cut stems into 1-1/2 inch length.

  • In a wok, bring stock to boil.

  • Add in wolf berries, and garlic. Cover and allow to boil for 1 minute.

  • Then add in stems into boiling stock.

  • Season with sugar, salt, and white pepper. Cover and allow to cook for 1 minute.

  • Add in century egg and salted egg, then cover and cook for 2 minutes.

  • Then add in leaves, and cover to cook until wilted, about 2 minutes.

  • Next, stir in beaten egg and allow it to set.

  • Remove from heat, and drizzle in 1/2 tsp sesame oil.

  • Serve immediately.

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Breakfast Scrambled Eggs & Spinach on Portobello Bun – Delishar

Breakfast is the most important meal of the day. I’m sure you have heard that multiple times in your life. To me, breakfast is the meal that I look forward to the most. It is also one of the toughest meal to plan, imo. That’s because it needs to be speedy, nutritious, delicious, and visually appealing. Got to start the day right, am I right? 😀 Here I have a Whole30, Keto, Paleo, and GF compliant breakfast recipe for you.

You can prep the mushroom the night before in order to save some time. However, removing the gills is pretty quick and easy. Just use a spoon to scrape it all out. You can use another heavy pan to press down on the portobello when cooking it on the pan, which helps it cook more evenly. Sprinkle with a touch of smoked paprika or smoked chilli powder for an added depth of flavour.

Scrambled eggs and Spinach on Portobello Bun

Prep Time 5 minutes

Cook Time 15 minutes

  • 2 large portabello mushrooms
  • 4 eggs beaten
  • 100 g spinach
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 3 tbsp olive oil
  • Salt and black pepper to taste
  • Pinch of smoked paprika
  • Remove the stem of the Portobello mushroom. Use a spoon to scrape off the gills, and discard.

  • Brush on olive oil onto the top and bottom of the Portobello, season both sides with salt and black pepper.

  • Heat pan on medium-high heat, and cook Portobello mushroom for 3 minutes on each side until tender.

  • Wipe pan, and add 2 tsp olive oil over medium heat.

  • Add spinach, season with garlic powder, onion powder, salt and pepper, and saute until just wilted.

  • Add another 2 tsp of olive oil and add in eggs.

  • Stir continuously until curdled, season with salt and pepper.

  • Remove from heat when eggs are almost set.

  • Serve over spinach and Portobello mushroom.

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