Three Eggs Polunchay

Three Eggs Polunchay is a Filipino Chinese dish of three eggs (century egg, salted duck egg and fresh chicken egg) cooked together with Chinese spinach and rich stock.


I remember when I was young and there is a family gathering or celebration that is held on a Chinese restaurant back home in the Philippines this dish called Three Eggs Polunchay is always present, it is as omnipresent like the nido soup and corn soup but during the early 2000’s I rarely see them anymore, do they still sell this? of people back home lost interest on this dish? I certainly did not hence I am posting this recipe today in the hope of reviving it.

Three Eggs Polunchay, while it may sound Filipino, it is quite an old recipe that originated from China the Three Eggs Spinach Soup (三蛋菠菜上汤). Basically it is a simple dish of quickly blanched Spinach cooked with century egg, salted duck egg and fresh chicken egg in a rich broth. Originally the vegetable used on this dish was the Gǒu chǐ (狗齿), when directly translated is called Dog’s Teeth, a vegetable that resembles a dog canine teeth. Over the times, like most dishes, it evolved and found its way to use a tender vegetable, the Chinese spinach. In the Philippines, whole garlic cloves replaced goji berries where they are lightly pounded were added where it is lightly browed to give additional flavours to the dish.

It’s quite a simple dish, preparation is quick, and ingredients are quite staple in most Asian households so searching for it on Asian grocers will never be a problem. It may look bland or boring but don’t judge it until you have tasted so, because this thing is quite tasty. The rich stock, with browned garlic, sesame oil and savoury eggs gives a nice flavour to the crisp blanched spinach. Yum!

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Three Eggs Polunchay

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Filipino

Description

Three Eggs Polunchay is a Filipino Chinese dish of three eggs (century egg, salted duck egg and fresh chicken egg) cooked together with Chinese spinach and rich stock.



Scale

Ingredients

  • 500 g medium sized Spinach leaves, trimmed
  • 2 pcs salted duck egg, chopped
  • 1 pcs century egg, chopped
  • 2 pcs eggs, lightly beaten
  • 2 cups dashi or chicken stock
  • 6 cloves garlic, lightly pounded
  • 2 tsp sesame oil
  • fish sauce
  • ground white pepper
  • oil

Instructions

  1. In a large wok heat oil in low heat, add garlic then gently brown it on all sides.
  2. Bring heat to high then pour dashi or chicken stock, bring it to a boil then add the spinach, cook for 2 minutes. Remove spinach from the wok then place in a serving platter.
  3. Lower heat to medium, continue to boil the stock, add the century egg and salted duck egg, do not mix.
  4. Gently pour lightly beaten eggs while swirling the stock, season with fish sauce and white pepper. Turn heat off.
  5. Pour stock with egg on top of spinach, drizzle sesame oil then serve.

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8 Responses

  1. It’s one of my favourites! I miss century eggs.

  2. mjskitchen says:

    Well this is certainly different from anything I’ve had. I love it! Probably won’t be able to find the duck eggs and certainly not the century eggs, but I’m will to give it a go with regulars. I know it won’t be as good as yours, but it’s really piqued my interest and it looks so easy.

  3. suituapui says:

    This three-egg dish is popular here too, usually with bayam, our local spinach.

  4. These eggs look quite rich and flavorful!

  5. I haven’t had this dish before but I do love eggs with “gow choy” — this looks so yummy with the different types of egg!

  6. It’s so funny; I never really liked eggs before going vegan, but now I love all the alternative scrambles out there! I wonder if I could adapt this recipe, too. It sounds like such a delightful, flavorful twist on the usual approach.

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