Steps

1. Add water and about 1 tbsp vinegar to a pot and bring to a boil. Gently lower 2 eggs into the pot.
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2. After boiling the eggs for 8 minutes, cool them in cold water and peel. 【Tip!】 Adding vinegar makes them easier to peel. Boiling for 8 minutes ensures they are not too soft-boiled.
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3. Heat a frying pan and fry 40g bacon without oil until crispy. Remove once browned. 【Tip!】 Frying without oil prevents splattering and enhances the aroma. If you don't like bacon, you can substitute with ham.
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4. Thoroughly wash the soil from the roots of 1 bag (200g) spinach under running water.
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5. In another pot, add water and 1 tsp salt and bring to a boil.
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6. Add the spinach to the boiling water, starting with the root end, then push down the rest of the leaves and boil for 1 minute 30 seconds to 1 minute 40 seconds. 【Tip!】 Boiling from the root end ensures even cooking.
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7. Drain the boiled spinach in a colander and immediately cool it in cold water.
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8. Squeeze out excess water from the cooled spinach to remove oxalic acid. 【Tip!】 It's important to cool it in cold water to stop the cooking process and maintain texture. Squeeze well to remove oxalic acid.
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9. Roughly chop the squeezed spinach. Spread out the stem parts slightly.
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10. Cut each peeled boiled egg into 4 equal parts.
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11. In a bowl, add 35g mayonnaise, 1/4 tsp salt, and 5 shakes MSG(Ajinomoto), then mix well. 【Tip!】 Pure Select mayonnaise, which has less acidity, is recommended. MSG(Ajinomoto) and mayonnaise pair well together.
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12. Add the chopped spinach and fried bacon to the bowl with the mixed seasonings, and mix once before adding the eggs. 【Tip!】 Add the eggs later, as they will break if added first.
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13. Add the chopped boiled eggs and mix gently.
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14. When serving, arrange the egg whites and yolks to be well-balanced, then sprinkle with black pepper to taste to complete.
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