Dried Radish Omelet

Dried Radish Omelet

Omelets can also be intimidating in their simplicity. No more! Today, we’ll show you how to make a perfect omelet, from whisking the eggs to sliding the finished omelet onto your plate.

Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Ingredients

4 eggs

2 tablespoons water

¼ teaspoon salt

¼ teaspoon white pepper

1 tablespoon finely chopped dried daikon radish

2 tablespoons vegetable, peanut or canola oil

1

Whisk the eggs with the salt, pepper and 2 tablespoons of water.

2

Heat the oil in a large fry pan or wok over medium-high, until the oil is very hot and begins to pop a little. Stir in the chopped dried radish and cook for about 30 seconds, stirring.

3

Pour in the beaten eggs. Scrape the edges that are beginning to cook toward the center of the pan to create ruffles of gently cooked eggs in a tall, round heap. Loosen the edges of the omelet with a spatula.

4

Once eggs are almost thoroughly set on top and the underside of the omelet appears to be golden-brown, carefully flip the entire omelet over. Cook on the opposite side for about 1 minute or until lightly browned. Transfer to a serving dish to serve immediately.

WE JUST LOVE EGGS

In the west, eggs and omelets are mainly served during breakfast with a few exceptions. Halfway around the world in Asia, eggs and omelets are served throughout the day. Because it cooks so easily and quickly, an omelet or hard-boiled egg is often piled on top of a bowl of rice or noodles. The Asian people love eggs, perhaps a little too much. Many Chinese side dishes are prepared using eggs. The omelet loaded all kinds of meats, vegetables, and pickles is very popular. Such omelets are served with either plain steamed rice or boiled congee. Omelets with pickles like this Preserved Radish Omelet (Chai Poh Nooi) are more often served with congee because pickles taste better with congee.