This is one of my favourite dishes when I feel under the weather.

The combination of the texture from the velvety eggs , the salty flavour from the salted eggs and the distinctive pungent flavour from the preserved eggs 🥚 brings a sense of richness to this spinach dish which would otherwise be ordinary on its own .

Boon tong kee ‘s style is to do this dish with a little corn starch but I had specifically asked for sans corn starch because I dislike that gooey feel .

Well executed dish in a sweet broth :)