Spinach with Egg
Lunch • Singapore
About Spinach with Egg
Spinach with Egg is a comforting, no-frills vegetable dish commonly found at mixed rice stalls and zichar hawker stalls across Singapore. The typical preparation involves fresh local spinach, which is quickly stir-fried to retain its vibrant green colour and natural sweetness. The egg is added in towards the end, either lightly scrambled or as a smooth swirl in the wok, creating a rich and mellow sauce that coats the greens. Sometimes bits of fried shallot or garlic are tossed in for extra aroma, and the seasoning stays simple—usually just light soy sauce and a dash of pepper. Hawker versions are usually served as part of a larger meal, making it a popular side to balance heavier dishes like sweet & sour pork or sambal fish. It comes in generous portions, paired with fluffy rice, and can sometimes get extra savoury from a splash of supreme stock. With an energy count of around 180 kcal per 100g, the serving size matters—a typical plate can be 200-250g, so expect about 360-450 kcal if you finish your greens. The calorie count is modest compared to fried dishes, but the egg and oil used in stir-frying make it heavier than plain vegetables. For a lighter plate, you can request less oil or skip the egg, though the flavour will change accordingly. This dish is a steady, reliable vegetable option on the hawker menu, never flashy but always satisfying.
How to Make Spinach with Egg (Traditional & Healthy Version)
Spinach with Egg is a beloved dish in Singapore, reflecting both the country’s multicultural fusion and its thriving hawker culture. Often found in kopitiams and casual eateries, this vegetarian recipe is simple yet packed with flavor. The vibrant greens of local spinach (‘bayam’ in Malay) are gently stir-fried and combined with eggs, creating a light yet nourishing meal. This dish has evolved from humble home kitchens to become a staple in Singapore’s food scene, appreciated for its versatility and quick preparation. Singapore’s culinary landscape is renowned for blending global influences with local ingredients, and Spinach with Egg exemplifies this beautifully. It is enjoyed by people from all walks of life, from busy office workers grabbing lunch at a hawker centre to families preparing a wholesome meal at home. The dish’s mild taste and soft texture make it appealing to both adults and children. It’s perfect for lunch, offering a balance of protein, fiber, and essential vitamins, while being low in calories—ideal for health-conscious diners and those tracking their intake. Whether you’re looking for a nutritious lunch or a fuss-free side, Spinach with Egg is a great choice. Its simplicity allows for easy adaptation, and the flavors can be enhanced with a dash of white pepper or a sprinkle of fried shallots. As a vegetarian option, it fits well into modern dietary needs, without compromising on taste or authenticity.
Ingredients(for 1 bowl per person, as served in Singaporean hawker centres)
- 200g Fresh local spinach (bayam) (washed and trimmed)
- 2 Eggs (preferably free-range)
- 3 cloves Garlic (finely chopped)
- 1 tablespoon Low-sodium soy sauce (for flavor)
- 1 tablespoon Vegetable oil (can use canola or sunflower)
- 1/4 teaspoon White pepper (optional, for taste) - optional
- 1/4 cup Water or vegetable broth (for moisture)
- 1/4 teaspoon Salt (to taste)
- 1 tablespoon Fried shallots (optional garnish) - optional
- 1 tablespoon Chopped spring onions (optional garnish) - optional
Instructions
- 1
Wash and trim the spinach thoroughly, removing any tough stems. Drain and set aside.
5 minutes
Use young spinach for a tender texture.
- 2
Crack the eggs into a bowl and beat lightly with a fork. Season with a pinch of salt and white pepper if desired.
2 minutes
Do not overbeat—just mix until yolk and white are combined.
- 3
Heat vegetable oil in a wok or large pan over medium heat. Add chopped garlic and sauté until fragrant, about 1 minute.
1 minute
Do not burn the garlic; it should be golden and aromatic.
- 4
Add the spinach to the pan and stir-fry for 2-3 minutes, until wilted and bright green.
3 minutes
Spinach cooks quickly; avoid overcooking to retain nutrients.
Why This Dish is Healthy
Spinach with Egg is a wholesome, nutrient-dense meal that fits perfectly into a vegetarian diet. The combination of greens and eggs offers a healthy dose of protein, vitamins, and minerals without excessive fats or carbs. Minimal oil and salt usage keeps this recipe heart-friendly. It’s ideal for calorie-conscious eaters, diabetics, and those aiming to lose weight, thanks to its low glycemic impact and high fiber content.
Spinach is rich in vitamins A, C, and K, as well as folate and iron, making it ideal for boosting energy and supporting immune health. Eggs provide high-quality protein and essential amino acids, important for muscle repair and satiety. The use of low-sodium soy sauce keeps sodium levels moderate, while vegetable oil supplies healthy unsaturated fats. This dish is low in calories, high in fiber, and delivers a balanced mix of macronutrients, suitable for weight management and overall wellness.
Pro Tips
- 💡Tip 1: Use local bayam for authentic taste and texture.
- 💡Tip 2: Scramble the eggs gently for a silky consistency.
- 💡Tip 3: Add a splash of broth for extra moisture and flavor.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a microwave or pan to avoid overcooking the eggs.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
Cultural Notes
Spinach with Egg is a staple vegetable dish seen at many zichar and mixed rice stalls, valued for its convenience and homely flavour. It's a common feature in hawker centre meals, appreciated for balancing heavier main courses.
