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!