Chai Poh Omelette (菜脯煎蛋)
This recipe makes an omelette that's brown yet fluffy and not dried out. My secret weapons: high heat, plus a bit of milk. The omelette is done in the blink of an eye. Its balance of sweet and savoury is just right. And there's a wonderful aroma of fried chai poh and garlic. Chai poh omelette is the quintessential dish for Teochew porridge.
Ingredients
- 2 eggs
- 2 tbsp full-fat milk
- ½ tbsp sugar
- 30 g salty chai poh (菜脯, preserved white radish) Twin Rabbit brand
- 1 tbsp corn oil 1
- 1 clove garlic
Instructions
- Beat eggs with milk and sugar.2 eggs, 2 tbsp full-fat milk, ½ tbsp sugar
- Wash and drain chai poh 3 times.30 g salty chai poh (菜脯, preserved white radish)
- In a 18 cm frying pan, fry chai poh on high heat to remove excess water. Add oil and garlic. Fry till lightly brown and pan is very hot. Add eggs, which should sizzle loudly upon hitting the pan. Bottom of omelette should brown in 4-5 seconds.1 clove garlic, 1 tbsp corn oil
- Push cooked omelette edges to the middle, so that liquid eggs flow to edges and bottom of pan. Reduce heat to medium. Nudge chai poh with spatula so that it's evenly distributed.
- When bottom of omelette is brown again, reduce heat to low. Tilt pan from side to side so that last bits of uncooked eggs flow to edges. When top of omelette is cooked, remove from heat and fold carefully into a "D" shape – "D" for delicious!
- Serve omelette immediately.