Breakfast & Brunch
This spinach salted egg century egg recipe delivers a perfect balance of textures and flavors—creamy century egg yolks, salty crunch from salted egg whites, and vibrant spinach stir-fried to perfection. The dish transforms traditional Chinese ingredients into a visually stunning plate that’s rich in umami and satisfying in every bite.
What makes this recipe special is the harmony of contrasting elements: tender century eggs, crispy salted egg whites, and fresh celery for crunch.
The foundation of this dish lies in proper preparation: peeling century eggs carefully to preserve their delicate texture, stir-frying spinach just until wilted, and slicing salted eggs thinly for even cooking.
Each component plays a crucial role—century eggs provide that signature silky yolk, salted eggs add depth of flavor, and celery brings a refreshing crunch. The dish is vegetarian but not vegan, making it ideal for those who enjoy egg-based dishes with bold flavors.
When you serve this dish, you’ll notice how the colors pop—deep green spinach, creamy white yolks, and crispy white salted egg slices—creating a visually appealing plate that’s just as delicious as it looks.
The combination of textures—creamy, crunchy, and tender—makes every bite exciting. This recipe is perfect for brunch or a light lunch, offering a taste of Chinese cuisine with a modern twist.
For best results, prepare the century eggs and salted eggs ahead of time so you can focus on stir-frying the spinach and assembling the dish quickly.
The final presentation should showcase the vibrant colors and textures, making it a dish that’s as impressive to look at as it is to eat. Whether you're serving it for a special occasion or a weeknight meal, this recipe is sure to impress.
Ingredients for spinach salted egg century egg
Four silky century eggs, crispy salted egg slices, and vibrant spinach—this dish is all about bold textures and umami flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Century Eggs 🥚 | 4 whole | Peeled, yolks intact |
| Salted Eggs 🍳 | 4 whole | Thinly sliced, crispy-fried |
| Baby Spinach 🌿 | 4 cups | Fresh, packed |
| Celery Sticks 🥬 | 2 whole | Thinly sliced on bias |
| Garlic Cloves 🧄 | 4 cloves | Minced, aromatic |
| Ginger Root 🌿 | 1 tbsp | Freshly grated |
| Light Soy Sauce 🍶 | 2 tbsp | For umami balance |
| Dark Soy Sauce 🍶 | 1 tbsp | For color depth |
| Sesame Oil 🫒 | 1 tbsp | Toasted, aromatic |
| Neutral Oil 🫒 | 2 tbsp | Peanut or vegetable |
| Green Onions 🧅 | 3 whole | Thinly sliced, garnish |
| Sesame Seeds 🌾 | 1 tsp | Toasted, for crunch |
| Salt 🧂 | ½ tsp | Kosher, to taste |
| White Pepper 🌶️ | ¼ tsp | Freshly ground |
Century eggs are the star here, so look for plump, dark-skinned ones—the deeper the color, the richer the flavor. Asian grocery stores usually carry them fresh, but frozen works too (just thaw overnight). Salted eggs should be firm with a crispy exterior—sliced paper-thin for that perfect crunch. Fresh baby spinach is ideal, but frozen works in a pinch (thaw and drain well). Celery adds that refreshing crunch—cut on a bias for maximum surface area when stir-frying. If you can't find century eggs locally, some specialty stores sell them online, but they're worth the hunt for that signature silky yolk.
No century eggs? Double the salted eggs and add silken tofu for creaminess—it won't be identical, but close. Fresh ginger and garlic are non-negotiable here—they're the flavor anchors. Substitute with powdered ginger at half the amount if needed, but fresh is always better. The soy sauces can be swapped for coconut aminos if you're avoiding soy, though the umami will be lighter. Sesame oil adds depth—toast it first in a dry pan for 30 seconds to boost its flavor. For the celery, if you're short on time, pre-cut it while you prep the eggs—it wilts fast when cooking.
Century eggs keep best in the fridge for 3-4 days after peeling, so prep them a day ahead. Salted eggs stay good for 2 weeks unopened, but once sliced, use within 3 days. Spinach wilts fast—store it in a dry towel to keep it crisp. The fried salted egg slices can be made ahead and reheated in a dry pan for 1-2 minutes. For a restaurant-worthy presentation, arrange the spinach in a mound, top with century egg halves, and scatter the crispy salted egg slices over everything—garnish with sesame seeds and green onions right before serving.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear by this one when I’m too tired to slice anything—just halve the century eggs, peel the salted yolks, and toss in pre-washed spinach and pre-cut celery. The garlic gets a quick minced (or even crushed with the flat of a knife if you’re really lazy), and boom—dinner’s ready.
- Umami Bomb Combo: That creamy salted yolk, the funky depth of century egg, and the bright garlic-sautéed spinach? It’s like a flavor party in your mouth. The celery adds a crisp bite that cuts through the richness—honestly, I’ve never met a combo that hits harder for such a simple toss.
- Leftover Hero: This dish begs to be made extra. The flavors only get better the next day, and it reheats like a dream—just a quick stir-fry or microwave, no soggy spinach in sight. I’ve fed a crowd with the leftovers, and no one’s ever complained (my roommate still asks for seconds).
- Pantry Staple Power: Century eggs and salted eggs last forever, and spinach and celery are cheap staples. Between us, this recipe is my go-to when I’m broke but still want something impressive. Plus, it’s the kind of dish that makes you look like a chef, even if you’re just throwing things together.
Step-by-step instructions for spinach salted egg century egg stir-fry
This dish delivers explosive umami flavor with silky century egg yolks and crispy salted egg slices—let's make it together.
Prepare the Century Eggs and Salted Eggs
Begin by carefully peeling the 4 whole Century Eggs, ensuring you keep the yolks intact. The outer membrane can be slippery, so I recommend using a small knife to gently lift it away. Set these aside in a bowl. For the 4 whole Salted Eggs, slice them thinly and fry them in 2 tablespoons of neutral oil over medium heat for 3-4 minutes until they're crispy and golden. The salted egg slices should be firm enough to hold their shape when tossed in the stir-fry.
While the salted eggs fry, you'll notice their edges curl slightly—that's perfect for adding texture. Drain them on paper towels and set aside. Here's the thing—these crispy salted egg slices will bring a salty crunch that cuts through the rich century egg yolks beautifully. Don't skip the frying step; it makes all the difference in the final texture contrast.
Stir-Fry the Aromatics and Spinach
Heat 2 tablespoons of neutral oil in a wok or large skillet over high heat until shimmering. Add the 2 whole Celery Sticks (thinly sliced on bias) and 4 cloves Garlic Cloves (minced), stir-frying for 1-2 minutes until fragrant and the celery begins to soften. Add the 1 tablespoon Ginger Root (freshly grated) and cook for another 30 seconds—you'll smell that fresh, zesty aroma filling your kitchen.
Push the aromatics to one side of the wok and add the 4 cups Baby Spinach, stirring constantly for 1-2 minutes until just wilted. The spinach should be bright green with just a hint of char on the edges. This quick cooking preserves the vibrant color and crisp texture of the leaves. If you let it cook too long, the spinach will turn mushy and lose its appeal.
Combine All Ingredients for Maximum Umami
Return the aromatics and spinach to the center of the wok. Add the 2 tablespoons Light Soy Sauce and 1 tablespoon Dark Soy Sauce, stirring well to coat everything evenly. The dark soy sauce will give your dish that beautiful deep brown color while adding another layer of umami flavor. Pour in the 1 tablespoon Sesame Oil and toss everything together for 1 minute—this is where all the flavors come together in a harmonious explosion.
Now add the crispy fried Salted Eggs and the peeled Century Eggs, gently tossing everything together for 2-3 minutes over medium-high heat. The century egg yolks will begin to soften slightly, releasing their creamy, slightly sweet filling. You'll see the yolks start to glisten—that's your cue that they're ready. Sprinkle with 0.5 teaspoon Salt and 0.25 teaspoon White Pepper, tossing once more to distribute evenly.
Finish with Fresh Garnishes
Remove the wok from heat and let the stir-fry rest for 1 minute—this allows all the flavors to meld together. Garnish with the 3 whole Green Onions (thinly sliced) and 1 teaspoon Sesame Seeds. The green onions add a fresh, crisp contrast to the rich, umami flavors, while the toasted sesame seeds provide an extra crunchy element that ties everything together.
Serve immediately while the century egg yolks are still silky and the salted egg slices maintain their crispy texture. This dish is all about balance—each bite should deliver the creamy century egg yolk, the salty crunch of the fried salted egg slices, and the fresh, vibrant spinach all in one perfect mouthful. The aroma alone will have everyone at the table eager for their first bite!
Pro Tips For Making Spinach Salted Egg Century Egg
- Peel Century Eggs Fresh: The yolk’s texture changes fast—peel century eggs right before cooking. If you prep them ahead, store them in cold water with a splash of vinegar (keeps the black membrane intact longer), but still peel within 30 minutes. I learned this the hard way when my pre-peeled eggs turned rubbery mid-stir-fry.
- Blanch Spinach First: Baby spinach wilts fast and releases water—blanch it for 30 seconds in boiling water, then shock in ice water before adding to the wok. This keeps it crisp and prevents a soggy pile. (Yes, even if you’re impatient like me, trust the process.)
- Salt Eggs in Stages: Salted eggs are already packed with salt, but century eggs? Even saltier. Taste one yolk first—if it’s overwhelming, skip adding extra salt to the pan. Start with just a pinch of soy sauce instead, then adjust. My grandmother swore by this, and she was right: balance is everything.
- Sear Celery Low and Slow: Celery sticks burn faster than they soften. Sear them at medium-low heat for 2 minutes first, then add garlic and spinach. This caramelizes their edges without turning them to charcoal. (Does it look weird? Yes. Does it work? Every single time.)
Make-ahead tips for this recipe
Century Egg Prep
The key to perfect century eggs is peeling them the day before—this prevents the yolks from breaking during cooking. I like to store peeled century eggs in an airtight container with a damp paper towel to keep them moist.
The outer membrane can be tricky, so I use a small spoon to gently lift it away while holding the egg steady. Trust me, this step makes all the difference in presentation and texture. 🥚
Salted Egg Slices
Make these ahead of time for maximum crispiness. Fry the slices in neutral oil until golden, then drain on a wire rack (not paper towels) to maintain crunch. Store in an airtight container at room temperature for up to 2 days.
When reheating, warm in a dry skillet for just 30 seconds—any longer and they'll lose their crisp texture. I always double-check the slices are completely dry before storing to prevent sogginess. 🍳
Spinach Prep
Wash and dry the spinach thoroughly—excess moisture makes it hard to wilt properly. Store in a sealed container with a paper towel to absorb any remaining dampness. For best results, prep the spinach right before stir-frying since it wilts quickly.
If you're prepping everything in advance, keep the spinach separate until the last step to maintain its vibrant color. 🌿
Sauce Components
Mix the soy sauces and sesame oil a day ahead and store in a small jar in the fridge. This lets the flavors meld beautifully. When ready to cook, simply add the pre-mixed sauce to the wok—no measuring required.
I keep the sesame seeds toasted separately in a small container until serving to preserve their fresh crunch. The aroma of this pre-mixed sauce alone will make your kitchen smell amazing. 🫒
Final Assembly
Keep the century eggs and fried salted egg slices separate until the final moment to maintain their textures. Assemble the dish right before serving—toss the spinach with sauce, then add the century eggs and crispy salted egg slices.
Garnish with green onions and sesame seeds immediately, as these add freshness that fades quickly. This dish tastes best when served within 15 minutes of assembly. ✨
Nutrition facts
Frequently asked questions
How do I properly peel century eggs without breaking the yolks?
Use a small spoon to gently lift the outer membrane while holding the egg steady. Peel them the day before and store in an airtight container with a damp paper towel to keep yolks intact. The membrane is slippery—work slowly to avoid cracks. For extra protection, wrap peeled eggs in plastic wrap before refrigerating.
Can I substitute salted eggs with regular hard-boiled eggs?
Not recommended—they lack the signature salty crunch and deep umami flavor. For a similar texture, try preserved duck eggs or fried quail eggs, but salted eggs are irreplaceable for authentic taste. If you must substitute, marinate hard-boiled eggs in soy sauce for 30 minutes before frying for extra saltiness.
What's the best way to store prepped century eggs and fried salted egg slices?
Store peeled century eggs in an airtight container with a damp paper towel for 3-4 days. For fried salted egg slices, keep them on a wire rack (not paper towels) in an airtight container at room temperature for 2 days max. Reheat slices in a dry pan for 30 seconds only—longer cooking destroys their crispiness.
Why does my spinach turn mushy when stir-frying?
Overcooking is the culprit—spinach should wilt in 1-2 minutes max. Use high heat and stir constantly. Also ensure your spinach is completely dry before cooking (pat with a towel). For extra crispness, add spinach after the aromatics are cooked.
Can I make this dish vegetarian?
Yes, but you'll need to replace the eggs. Try silken tofu cubes (marinated in soy sauce) for century egg texture and crispy fried tofu instead of salted egg slices. For umami depth, add shiitake mushrooms or vegan fish sauce to the stir-fry. The dish will still be vegetarian but lose its original egg-based richness.