Cherry & Dennis Recipes
Preserved Radish Omelette
菜脯煎蛋
Recipe overview
Preserved Radish Omelette is a quick Hong Kong home-style dish with savoury, crunchy preserved radish and golden egg. It helps helpers practise checking saltiness, beating eggs, controlling heat, and turning an omelette. Rinse and taste the radish first, then cook the egg over medium-low heat for a fragrant outside and tender centre.
01
Ingredients
Ingredients
- 5 eggs
- 60g sweet or salted preserved radish
- 2 spring onions
- 1 clove garlic, optional
- 2 tablespoons cooking oil
Seasoning
- 1/2 teaspoon light soy sauce, optional
- 1/4 teaspoon sugar
- A little white pepper
- 1 tablespoon water
- A few drops sesame oil
- If the radish is very salty, add no soy sauce or salt
02
Tools
- Chopping board
- Knife
- Large bowl
- Chopsticks
- Measuring spoons
- Non-stick frying pan
- Spatula
- Plate
- Kitchen paper
03
Steps
Step 1
Prepare ingredients
Prepare the eggs, preserved radish, spring onions, garlic, and seasonings before cooking.
Step 2
Rinse the radish
Rinse the preserved radish and soak it for 5–8 minutes, then drain. Brands vary in saltiness.
Step 3
Taste the radish
Taste a small piece. If it is still too salty, soak it for another 3–5 minutes before deciding on soy sauce.
Step 4
Chop the radish
Squeeze dry and chop the radish into small pieces so the flavour spreads evenly.
Step 5
Chop scallion and garlic
Slice the spring onions and finely chop the optional garlic.
Step 6
Fry the radish
Fry radish and garlic in a little oil over low heat for 1–2 minutes until fragrant; do not burn it.
Step 7
Beat the eggs
Beat eggs with sugar, white pepper, water, and sesame oil. Water helps keep the omelette tender.
Step 8
Mix radish with egg
Stir the fried radish and scallion into the egg. Do not add soy sauce if the radish is salty enough.
Step 9
Heat pan with oil
Spread oil evenly in a non-stick pan and heat over medium-low heat.
Step 10
Pour egg mixture
Pour in the egg and gently shake the pan to spread it evenly. Keep the heat moderate.
Step 11
Flip and fry omelette
When the edges set and the bottom is golden, turn carefully and fry the other side until cooked. Divide it first if needed.
Step 12
Slice and serve
Transfer to a plate and cut into bite-size pieces. The omelette should be golden with visible radish bits and not overly salty.
Common mistakes
- Skipping the rinse makes the omelette too salty.
- Not squeezing the radish dry makes the egg watery.
- Large radish pieces give uneven flavour.
- High heat burns the base before the centre cooks.
- A very thick omelette breaks easily when turned.
- Adding soy sauce or salt before tasting makes it too salty.
Tips
Always taste preserved radish first because brands vary greatly. Use medium-low heat and turn only when the edge has set. If a whole omelette feels difficult to turn, cook it in two smaller portions. Ask Ma’am or Sir to taste before serving and adjust the radish amount next time.
