Chaozhou Cai Pu (Preserved Radish Omelette)
A classic Chaoshan dish where salty crispy preserved radish meets fluffy eggs. Quick, flavorful, perfect with porridge or rice.
Ingredients
5 items- Chaozhou cai pu (preserved radish) 50g
- Eggs 4
- Cooking oil 2 tbsp
- White pepper Pinch
- Chopped scallions Garnish
Nutrition
Steps （8 steps）
Soak the preserved radish in a bowl of water for about 10 minutes to remove excess salt. Drain, squeeze dry, and finely dice into small pieces.
In a large bowl, crack 4 eggs. Add a pinch of white pepper and 1 teaspoon of water. Beat with chopsticks in one direction for about 30 seconds until frothy.
Add the diced preserved radish to the egg mixture and stir well to distribute evenly.
Heat a non-stick skillet over medium heat. Add 2 tablespoons of oil and swirl to coat the pan. Heat until shimmering, about 1 minute.
Reduce to medium-low heat. Pour the egg mixture into the center of the pan. Gently spread it into a round with a spatula. Cook undisturbed for about 3 minutes until the bottom is set and golden.
When the bottom is golden brown and the omelette loosens easily, carefully flip it with a spatula. Cook the other side for 2 minutes over medium-low heat until golden and firm to the touch.
Turn heat to high and cook for 15 seconds to crisp the surface. Turn off the heat and cut the omelette into 8 wedges with the spatula.
Transfer the wedges to a plate, garnish with scallions if desired, and serve hot.
Tips
The preserved radish is usually salty enough, so no extra salt is needed. Adjust soaking time based on saltiness. Always use medium-low heat for omelette to avoid burning. Flip decisively to keep the omelette intact.
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