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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


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.



  • 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


  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.