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This easy eggs with preserved turnip recipe is salty, savory, and the ultimate comfort food. With just 3 ingredients and 10 minutes, you can make these fluffy, golden eggs with crispy edges that are perfect with Teochew porridge or steaming white rice.
Preserved Radish Omelette
If you grew up in a Chinese household, preserved radish omelette were likely a staple on your dinner table. Known as Chai Po Nui (菜脯蛋) in Hokkien, it is one of those humble, “fridge-raid” meals that tastes like home. Back home in Malaysia, we eat Teochew porridge (粥/稀饭) whenever it is chilly, and this savory omelet is a staple side dish. My late parents were particularly partial to porridge, and I remember vividly my childhood days when my father would take my mother and me to unassuming late-night porridge joints in Georgetown, Penang. My father would slurp bowl after bowl of plain rice porridge with modest dishes like Soy Sauce Eggs (滷蛋), Teochew Steamed Fish, and preserved vegetable with pork belly (梅菜). It is a nostalgic comfort food for me, especially when I find myself craving the tropical warmth of home.
A common point of confusion with this specific dish is the main ingredient. You will often see it labeled as “preserved turnip” on the packet, but it is actually made from salted and dried Daikon radish. My recipe gives you that authentic restaurant taste with a golden, fluffy texture and that signature salty crunch from the Chai Po. It is a wonderful, simple dish that turns a bowl of plain rice porridge into a soul-warming meal.
Shopping Guide: Choosing The Right Preserved Turnip (Chai Po)
When you are standing in the aisle of an Asian supermarket, the rows of vacuum-sealed packets can be a bit overwhelming. For this recipe, you are looking for Chai Po (preserved radish). It is important to know that there are two distinct kinds: sweet and salty.
While you will see both varieties on the shelf, I strongly suggest staying away from the sweet version for this specific dish. The sweet variety is often too sugary and lacks the deep, fermented aroma that makes a preserved radish omelette so addictive. To get that authentic Teochew restaurant flavor, you must use the Salty (Original) variety. It provides the perfect savory punch to contrast the rich, fluffy eggs and gives the dish its signature soul-warming character.
What To Look For
- Check the label: Look for “Preserved Turnip,” “Salted Radish,” or “Chai Po.” Even if the bag says turnip, it is almost always Daikon radish.
- Minced vs. whole: You can find these already minced or in whole strips. I usually grab the minced version because it saves so much prep time. If you buy the whole strips, just give them a quick chop into small, uniform bits so they distribute evenly in the egg.
- Texture and color: Look for pieces that are firm and have a consistent light brown color. If the radish looks mushy or the liquid in the bag is very dark, I usually skip it.
- Reliable brands: I find that Thai and Taiwanese brands are the most consistent. Look for Mae Boonchu (with the lady on the yellow label), Sunlee, or the Elephant brand. These are widely available and have a clean, bright fragrance without any pungent or “off” smells once you give them a quick rinse.
Ingredients You’ll Need
- Eggs
- Preserved turnip
Check out the recipe card below for the full measurements and instructions.
Pro Tip #1: Why Rinsing The Turnip Is So Important
Rinsing the minced turnip a few times in a fine mesh strainer is a step that should never be skipped. This removes the harsh brine while keeping the core flavor intact. Squeezing out every drop of water after the final rinse ensures the eggs stay fluffy and do not become watery.
Pro Tip #2: Use A Neutral Oil For High Heat
A neutral oil like vegetable, canola, or grapeseed oil works best because it handles high heat without burning. This allows the pan to get shimmering hot, which is the secret to getting those crispy golden edges.
Pro Tip #3: Skip The Extra Seasoning
It might be tempting to add soy sauce or salt, but holding back is better. The turnip already provides plenty of seasoning. Keeping it simple lets the unique aroma of the Chai Po shine through without the dish becoming too salty.
How To Make Eggs With Preserved Turnip
First, crack the eggs into a bowl and give them a light beat. There is no need to overwork them. Just stir in the rinsed and dried preserved turnip until everything is well combined.
Next, get the wok nice and hot. Add the oil and wait until it starts shimmering before pouring in the egg mixture. Give the wok a quick swirl to spread the eggs out and let them cook undisturbed until the bottom is set and golden brown.
Finally, flip the omelet over to cook the other side. I like to break the egg into a few large pieces with a spatula so it is easier to serve. Once both sides are golden and crispy, dish them out and serve immediately while they are hot.
Frequently Asked Questions
If the turnip stays wet after rinsing, the brown brine can bleed into the eggs and make the omelet look muddy. Squeeze the turnip as dry as possible for a bright, clean yellow finish.
Because it is cured in salt, preserved turnip lasts a long time. Once the package is open, the quality begins to decline. Store any leftovers in a clean glass jar in the fridge. It will stay good for months, but always check for mold or unusual smells before cooking.
Yes, you can freeze it. If you bought a large bag and won’t use it quickly, portion it out into small freezer bags. It freezes well because of the high salt content and won’t lose its signature crunch when you thaw it out for the next batch.
Store leftovers in an airtight container in the fridge for up to two days. To reheat, use a microwave for 30 seconds or toss them in a dry pan for a minute to bring back the crispy edges.
This recipe is only 89 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Egg Recipes You Might Like
Eggs with Preserved Turnip
Ingredients
- 3 eggs
- 5-6 tablespoons Chinese preserved turnip/salted radish (chai po) , rinse with water drained
- 1 tablespoon cooking oil
Instructions
- Crack the eggs into a bowl and lightly beat them.
- Add the preserved turnip to the egg mixture and stir to combine.
- Heat a wok and add oil. When the wok is hot, pour in the egg mixture. Swirl the egg around the wok and cook until the bottom sets and turns golden brown. Flip and continue cooking. Use a spatula to break the egg into a few large pieces, then dish out and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s way too salty even though I rinsed the chai po, it’s just like eating salt. What did I do wrong?
Different chai po has different saltiness. Some you have to soak to get rid of the salt. If yours is too salty, next time try to use less.
Saw sweet chai po at store, you think it’s a good substitute? What else can be used with sweet chai po?
Yes you can try, even sweet, it’s still a bit salty.
OK, thanks for taking time to reply.
I have the preserved radish in my freezer. I have to make this dish, the only thing I used them for was pad Thai. I’d love to try out the salty, funky (I mean this in a positive sense) taste with eggs.
It’s excellent with eggs.