Egg Omelet with Minced Pork & Preserved Radish 煎蛋角
This traditional Chinese Egg Omelet with Minced Pork & Preserved Radish 煎蛋角 is a simple pork filled egg omelet pocket flavored with the unique sweet salty umami of Chinese fermented radish.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3.5 oz minced pork, 100g
- 3 tbsp sweet preserved radish 菜脯, 50g
- 4 eggs
- 1 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/8 tsp white pepper
Instructions
- 1
Add 2 tbsp water to the cornstarch, mix and let settle. When the cornstarch is settled to the bottom pour off the water on top.
- 2
Add salt, sugar to minced pork, stir in one direction until mixed and let marinate for 10 mins.
- 3
Mince the preserved radish.
- 4
Heat up cast iron pan (or other non stick pan) until hot. Add in 1 tbsp oil, then pork and turnip. Stir fry until the meat is cooked. Remove from pan, then clean the pan.
- 5
Beat eggs. Add in cornstarch and mix in well.
- 6
Heat pan over medium heat, then add 1/2 tbsp oil. give the egg batter a stir then pour one tbsp into pan to form a 4 inch diameter circle.
- 7
Add 1 tbsp of the pork radish mix on to one side of the omelet. Use spatula to fold omelet in half over the pork. Press gently on the edges to seal two sides together. Once the bottom of omelet is lightly browned, flip over and cook other side until lightly browned.
- 8
Remove to serving plate. Repeat for rest of batter, remembering to stir the batter each time before making the omelet.