Grandma Chui taught me this recipe. And when she did, it had both century eggs and salted eggs in the dish. But these eggs are expensive here so the auntie in me decided to only use salted eggs (it turned out fine). In fact, I'm actually considering making my own salted eggs. But I digress.
Here's how to make this dish.
Before step one (the gif), crack the egg and only take out the yolk. Leave the egg white for later.
You can start to boil the water now. Salted eggs take longer than regular eggs to cook.
When the egg yolk looks more cooked, throw in the spinach.
Put the lid on the pot for a bit (not too long). Spinach cooks fast.
Now would be a good time to taste the soup. Add salt if it's not salty enough.
When the spinach looks almost done, pour in the egg white that you left aside earlier. Count to 3 at a moderate pace, then switch off the stove.
Post-post notes:
I am not numbering my gifs from now on.
I think garlic is optional for this dish. I just like to throw garlic into everything.
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