Spinach with Gold & Silver Eggs 金银蛋菠菜

Here is a delightfully tasty and easy eggy vegetable dish that you can make quick as a flash.  I guess that more properly this dish should be called Spinach with salted and preserved duck eggs.  But the direct translation from the Chinese name,  金银蛋菠菜, is so evocative with the Gold, or 金, being the bits of salted egg yolk of course and the Silver, or 银, being the bits of the preserved eggs.  

Though, rightly speaking, the preserved eggs are more of a black greenish color.  But the Chinese like to categorize their food into romantic, grand tangents which I find extremely delightful if rather inaccurate.  So we will go with the direct translation from Chinese :  Spinach with Gold & Silver Eggs it is!

Thousand Year Old Eggs and the Easter Bunny

When I was a little girl a favorite treat for me was eating thousand year old eggs or 皮蛋.  At our family dinners I would wait impatiently as my grandmother ate her share first (at Chinese dinners the elders always had the first pick).  She loved the shining smooth black and green eggs with the unique creamy/jellyish texture as much as I did.

But always, when my dearest grandma caught me greedily eyeing the diminishing pile of thousand year eggs she would quickly choose a nice piece with her chopsticks and gently place it in my rice bowl.  Yum, yum!  Thank you 奶奶!