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Fried Eggs with Preserved Turnip - Simple omelet dish made with eggs and preserved turnip. This recipe is especially good with porridge or congee.
Teochew Porridge Series (潮州粥): Preserved Turnip with Eggs (菜圃蛋)
It’s hard to believe but this time of year, it does get rather cold even here in sunny Southern California. When it’s chilly, I love foods that keep me warm—hot pots, soups, or claypot dishes. I need the extra warmth to get me through the winter blues…I am a tropical island type of girl.
Back home in Malaysia, we eat Teochew porridge whenever we feel cold. I love all sorts of side dishes that go with Teochew porridge and this Chai Po Nui is one of them. I just love all sorts of egg dishes, such as egg foo young, tomato eggs, and Chinese shrimp omelet.
Porridge (粥/稀饭) is a popular Chinese mainstay. Known also as congee or “jook” (Cantonese pronunciation), porridge is consumed all over China, Southeast Asia, and wherever Chinese are.
My late parents were particularly partial to porridge and I remember vividly my childhood days when my father would take my mother and I to Teochew porridge restaurants in Georgetown, Penang.
There was one that we would always go back to—an unassuming late night porridge joint that served only porridge and well over 20 side dishes to choose from.
My father would slurp bowl after bowl of plain rice porridge with dishes such as fried eggs with preserved turnip (菜圃蛋), soy sauce eggs (滷蛋), Teochew stewed fish (our favorite!), braised bean curd, preserved vegetable with pork belly (梅菜), salted duck eggs (咸鸭蛋), and the sharp smelling fermented bean curd (腐乳)—humble and modest dishes that pair so flawlessly well with porridge.
With this post, I am starting a Teochew porridge series and mark the start with the popular and delicious fried eggs with preserved turnip (菜圃蛋), a wonderful recipe that requires only two ingredients.
If you love Teochew porridge, please leave a comment and let me know your favorite side dishes.
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Frequently Asked Questions
This recipe is only 83 calories per serving.
What To Serve With Fried Eggs With Preserved Turnip
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Fried Eggs with Preserved Turnip
Ingredients
- 3 eggs
- 5-6 tablespoons preserved turnip
- 1 tablespoon oil
Instructions
- Rinse the preserved turnip with water several times. Drain and squeeze out the excess water with your hands.
- Crack the eggs into a small bowl and lightly beat them. Add the preserved turnip and continue to beat the eggs a few more times.
- Heat a wok and add oil. When the wok is hot, pour the egg mixture into it. Swirl the egg around the wok and wait for the bottom to set and turn golden brown. Flip it over and continue to cook. Use a spatula to break the egg into a few large pieces, then dish out and serve immediately.
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.