菜脯卵, aka chhai po ng
Preserved turnip egg omelets, eaten best with congee (糜)
Another easy and simple egg recipe! It’s a Teochew-style omelette that’s traditionally served with plain rice porridge or congee. Some of my earliest childhood memories have involved me eating this stuff. There are so few ingredients involved, but the preserved turnip (typically found at any Asian markets) really makes a difference in the texture and taste.
Fun fact: Eggs (the kinds you eat) are called nng (卵) in Hokkien and Teochew, not dan (蛋) as in Mandarin or Cantonese. Congee is me (糜), not zhou (粥).
- 2 large eggs
- Some salt and sugar to your liking
- Chopped slivers of preserved turnip
- Chop the preserved turnip into smaller bits
- Break two eggs and whisk the yolk and the whites thoroughly and mix the preserved turnip bits in.
- Sprinkle salt and sugar to your liking. I prefer them a bit sweeter, because the sweetness of the omelette really complements the salty-sweet turnip bits.
- Fry the omelette with some oil until the omelette’s golden and firm.