Taiwanese Omelette (chhai-po nng, 菜脯蛋)

A classic Taiwanese egg side dish suitable as a standalone item or mixed in with congee.

Ingredients

  • 6 eggs, beaten
  • 5 ounces preserved daikon, chopped
  • 3 tablespoons green onion, chopped
  • 4 tablespoons water
  • Vegetable oil

 

0) Preserved daikon comes in two varieties, sweet or salty, this recipe uses the salty variety. Available at your local Asian supermarket.

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1) Measure out 5 ounces of preserved daikon

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2) Soak daikon in cold water

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3) Slice the green onion into discs

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4) 3 tablespoons worth of green onions

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5) Drain and chop daikon

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6) Beat eggs into a smooth mixture

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7) Add green onions to the eggs

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8) Add four tablespoons of water to the egg mixture

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9) Heat a tablespoon of oil in a non-stick skillet over medium heat

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10) Add daikon and fry until fragrant, a few minutes

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11) Remove from the skillet and set aside

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12) Add another tablespoon of oil to the skillet along with half of the fried daikon. Set temperature to medium low.

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13) Spread out daikon in a single layer

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14) Add half of the egg mixture to the skillet

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15) When the omelette solidifies (it moves as a single piece when shaking the skillet) carefully flip to the other side.

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16) Remove omelette to a serving platter and repeat with remaining ingredients

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17) Enjoy your creation!

 


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