Pan-Fried Beaten Eggs With Preserved Radish / 菜脯煎蛋

Name: Pan-Fried Beaten Eggs With Preserved Radish / 菜脯煎蛋
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 servings
Ingredients: 3 eggs; 3.5 oz Preserved radish; 1 tbsp Scallions, chopped; 2 tbsp Cooking oil; 0.2 teaspoon Chicken bouillon

This dish (Cai Pu Jian Dan/菜脯煎蛋 in Chinese)is prepared with beaten eggs, perserved radish and spring onions, very much like "Egg Fu Yung",which is a Chinese American dish based on a Shanghai classic dish called fu yung egg slices. However, the "Cai Pu Jian Dan" does not include a gravy or sauce, as "Egg Fu Yung" always do. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Prep5 min

Cook5 min

Total10 min

Servings6

Difficultyeasy

ChineseTaiwaneseSidesLunch

Ingredients

3eggs
3.5 ozPreserved radish
1 tbspScallions, chopped
2 tbspCooking oil
0.2 teaspoonChicken bouillon

Instructions

1
Rinse and finely chop pickles. Crack eggs into a bowl and whisk until well-combined. Blend in chopped preserved radish and scallion. Season it with chicken bouillon.
2
Heat up a skillet with oil. Slowly pour in the mixture and give it 20 seconds to turn a nice golden brown over medium-low heat. Turn over and cook until it turns golden as well. Serve immediately.