FRIED EGGS WITH PRESERVED TURNIP
Egg and preserved turnip omelet is a simple dish for Fried Eggs with Preserved Turnip.
This meal is even more delectable when paired with a warm bowl of porridge or congee.
It’s hard to believe, but Southern California can feel cold at this time of year. When the weather is warm, the best foods to consume are hot pots, soups, and clay-pot meals. To assist me get over the winter doldrums, I’ll take the extra warmth. As a native of a tropical island, I’m a woman.
Porridge (粥/稀饭) is a staple food in China. Porridge, also known as congee or “jook” (Cantonese pronunciation), is enjoyed across China, Southeast Asia, and anywhere Chinese live.
My late parents were highly fond of porridge, and I distinctly recall my father taking my mother and me to Teochew porridge eateries in Georgetown, Penang, throughout my youth.
We had a favorite—an inconspicuous late-night porridge establishment that offered simply porridge and well over a dozen side dishes.
My father would slurp bowls of plain rice porridge alongside dishes like the following:
1. Fried eggs with preserved turnip (菜圃蛋)
2. Teochew stewed fish
3. Preserved vegetables with pork belly (梅菜).
4. Soy sauce eggs (滷蛋).
5. Salted duck eggs (咸鸭蛋).
6. The sharp-smelling fermented bean curd (腐乳).
I consider these dishes humble and modest, perfectly paired with porridge.
With this post, I’m kicking off a Teochew porridge series with the famous and delectable fried eggs with preserved turnip, a simple two-ingredient dish.
Please leave a remark if you enjoy Teochew porridge and tell me about your favorite side dishes. This recipe has a low-calorie count of 83 calories per serving.
INGREDIENTS:
- 3 eggs
- 5-6 tbsp. pickled turnip
- 1 tsp oil
INSTRUCTIONS
- Rinse the preserved turnip several times with water. Drain the water and squeeze it dry with your hand.
- In a small dish, crack the eggs and softly beat them. Continue beating the eggs a couple more times after adding the preserved turnip.
- Preheat a wok and add the oil. Add the egg mixture to the wok once it’s heated. Swirl the egg in circles around the wok and wait for the bottom to set and brown. Cook on the other side. Break the egg into a few large pieces with the spatula, then dish out and serve immediately.