Today we are going to make scrambled eggs with spinach. For the seasoning, I only used salt and pepper. If you don’t have spinach, you can use your favorite vegetables instead. I believe you will do well.
Scrambled eggs with spinach is a very healthy dish, easy and quick to prepare. This low carbohydrate recipe has of iron, potassium, calcium, and vitamins A and C. Eggs are also an excellent source of Omega-3 fatty acids, necessary for heart and brain health.
Sometimes we see our favorite recipes on the website, and then we have this idea, “I like this recipe, I want to eat it now! I think I can cook it well, I will cook it now!” Then we walk into the kitchen and open the refrigerator and check the pantry. “Oh, no! I don’t have this ingredient, I don’t have that seasoning.” When we walk into the kitchen with confidence and expectation, then find that the ingredients or seasonings required in the recipe are missing, this is really frustrating.
In Chinese cooking, especially in restaurant dishes, there are dishes that require a lot of seasonings and complicated steps. By contrast, in most Chinese homes we cook dishes that are delicious, nutritious and easy to prepare with simple seasonings and very little expense.
Scrambled Eggs with Spinach
Equipment
- 1 wok
- 1 sieve
- 1 large bowl filled with cold water
- 1 medium saucepan If you don't want to blanch the spinach in your seasoned wok
Ingredients
- 200 g spinach 7 ounces
- 1 green onion
- 20 ml cooking oil
Mixing the eggs
- 3 eggs
- 2 ml salt
- 2 ml ground white pepper
- 20 ml water
Pan seasoning
- 1 ml salt
Instructions
- Prepare the ingredients: remove the roots of the spinach and green onions, and wash them clean.
- Blanch the spinach: Fill a large saucepan with enough water to cover the spinach and bring to a boil. Fill a second bowl with cold water. When the water in the saucepan boils, add the spinach and cook over medium heat for 1 minute, then quickly remove the spinach and submerse it in the cold water to stop the cooking.200 g spinach
- Crack the eggs into a bowl. Add 2 ml (1/2 tsp) white pepper, 2 ml (1/2 tsp) salt, and 20 ml (1 tbsp + 1 tsp) water to the eggs and beat well. Take the spinach out of the cold water, gently squeeze out the water, and cut it a few times across the leaves to make smaller pieces. Place the spinach in a sieve to drain. Chop the green onion.3 eggs, 2 ml salt, 20 ml water, 2 ml ground white pepper
- Heat the wok until it is lightly smoking, then turn to low heat and add about 45 ml (3 tbsps) oil. Hold the wok handle and rotate it to swirl the oil and coat the inside of the wok. Then pour the hot oil back into a heat-proof container (such as a Pyrex measuring cup).
- Next add 20 ml (4 tsps) of cold oil to the pan. Then pour in the egg liquid over medium-low heat.20 ml cooking oil
- When the eggs begin to set, use a cooking spatula to break up the eggs. After they are completely solidified, transfer them to a plate and set aside.
- No need to wash the wok. Add the chopped scallion over medium-low heat and stir until fragrant (a few seconds). Next, add the drained spinach and 1 ml (a little less than ¼ tsp) salt.1 green onion, 1 ml salt
- Stir to combine evenly and add the cooked eggs. Stir-fry evenly to combine, about 10 seconds.
- Transfer to a plate and serve.
Notes
- Heating the wok to smoking, then swirling with oil closes the pores in the metal and creates a non-stick coating, preventing the eggs from sticking.
- For US readers, ½ teaspoon is equal to 2.5 ml. So, use a little less than ½ tsp of salt and pepper.
- Squeeze the spinach gently to remove all water before adding to the final stir-fry, otherwise your eggs will be swimming in liquid.
- For fluffy scrambled eggs, allow the egg to set on the bottom, use your spatula to push to one side of the wok, and tilt to let the liquid egg run back into the bottom of the pan.
Nutrition
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