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Taiwanese Omelette (chhai-po nng, 菜脯蛋)

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


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

1. Measure out 5 ounces of preserved daikon.
2. Soak daikon in cold water.


3. Slice the green onion into discs.


4. 3 tablespoons worth of green onions.


5. Drain and chop daikon.


6. Beat eggs into a smooth mixture.


7. Add green onions to the eggs.


8. Add four tablespoons of water to the egg mixture.
9. Heat a tablespoon of oil in a non-stick skillet over medium heat.


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


11. Remove from the skillet and set aside.


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


13. Spread out daikon in a single layer.


14. Add half of the egg mixture to the skillet.
15. When the omelette solidifies (it moves as a single piece when shaking the skillet) carefully flip to the other side.
16. Remove omelette to a serving platter and repeat with remaining ingredients.

17. Enjoy your creation!

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