Preserved Radish Omelet (with Duck Egg)

Adapted from Clarissa Wei’s Made In Taiwan. Recipe and writing by Lisa Cheng Smith from our Taiwanese cooking series, Cooking with Steam.

Preserved Radish Omelet (with Duck Egg)
菜脯蛋

Yields 4 servings (1 omelet)

Ingredients

• 1 oz Preserved Daikon Radish
• 2 stalks scallion
• 2 large chicken eggs
• 2 duck eggs
• ½ tsp Firewood Soy Sauce
• ¼ tsp white pepper
• 3 tbsp Peanut Oil

To Serve

• Spicy Soy Paste, to taste (dipping sauce)

Equipment

• Digital scale
• Small bowl (for soaking radish)
• Wok or frying pan

Instructions

1. Rinse the preserved radish then soak in a small bowl for 10 minutes. Drain and squeeze out the excess water from the radish.
2. Dice the radish, then set aside.
3. Mince the scallion.
4. Crack the chicken and duck eggs into a mixing bowl, then add the scallions, soy sauce, and white pepper. Whisk thoroughly. Set aside.
5. In a hot wok or frying pan, add 2 tablespoons of peanut oil. Add the diced preserved radish, and cook, stirring, until fragrant, but not crispy.
6. Pour the egg mixture over the radish and swirl the wok or pan around to evenly distribute the egg mixture.
7. Using a spatula, stir the center of the egg mixture gently, creating folds in the omelet. As the egg continues to cook, check the edges with your spatula or shake the wok/pan back and forth to ensure your omelet is releasing from the surface.
8. Once the bottom is golden brown, flip the omelet over. Continue to cook until the center of the omelet is set.
9. Transfer to a clean plate and enjoy immediately.