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Chinese preserved radish omelette served in a bowl.
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5 from 2 votes

Eggs with Preserved Turnip

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.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Egg
Cuisine: Chinese Recipes
Keyword: Eggs with Preserved Turnip
Servings: 4 people
Author: Bee Yinn Low

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

Optional: Stir-fry the turnip first. If you prefer the turnip to be extra crunchy and aromatic, toss it into the hot oil for a minute before pouring in the eggs.

Nutrition

Serving: 4people | Calories: 89kcal | Carbohydrates: 2g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 123mg | Sodium: 347mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 178IU | Calcium: 18mg | Iron: 1mg