The ingredients are simple: a handful of mugwort, 1–2 eggs, and basic seasoning. Bring water to a boil, add the mugwort first, then crack the eggs in to poach once it returns to a boil. Season lightly and turn off the heat. Avoid overcooking, as it can reduce active compounds and vitamins.

IMPORTANT NOTES

This dish is beneficial but should not be overused—2–3 times per week is enough. Pregnant women should be cautious when consuming mugwort. People with a “heaty” constitution should also eat it in moderation to avoid discomfort.