Shepherd's purse boiled eggs
The spring folk custom of eggs boiled with shepherd's purse — a light, fragrant broth that clears damp without being heavy.
- 40 min
- Serves 2
- Boil
- Easy
Why it suits you: Phlegm-Dampness brings a heavy body, tiredness and a muzzy head, and Qingming's 'returning south' humidity makes it the dampest time of year. Shepherd's purse supports the spleen and drains water — eggs boiled with it are a spring folk remedy for damp — and it's neither sweet nor greasy.
Method
Prep 10 min · Cook 30 min- 1Soak and wash the shepherd's purse, roots and all, in several changes of water to remove grit, then cut into lengths.
- 2Put the eggs in cold water, bring to the boil and cook for 8 minutes, then lift out and gently crack the shells all over with a spoon.
- 3Bring the shepherd's purse, red dates, ginger and 800 ml water to the boil, then simmer over medium-low heat for 15 minutes.
- 4Return the eggs to the broth and simmer for 10 minutes more, until the shells take on a green tinge and the eggs absorb the flavour. Add a pinch of salt.
- 5Eat the eggs and sip the broth — or pour it all into a flask for an office tea break.
Cautions
- Shepherd's purse can stimulate the womb — avoid large amounts during pregnancy.
- Allergic to egg? Leave the eggs out and just drink the broth.
Chef's tips
- No fresh shepherd's purse? Shanghainese grocers sell it frozen — use the same weight, no washing needed.
The TCM view
Shepherd's purse is sweet and neutral to cool, supporting the spleen, draining water and clearing the liver; eggs are sweet and neutral and nourish without clogging; ginger and red dates are warm and protect digestion, balancing the coolness. Light and damp-draining, with a little protein to keep you going.
