Taiwanese Omelette – Salty Turnip Egg Pancake

This is a really simple dish to make, but the main ingredient — salted turnips — may be hard to find at places other than Asian supermarkets.
There are no other ingredients besides salted turnips, green onions and eggs,
but it still turns out to be a salty, flavorful dish that goes well with rice or beer on a summer day!

Two main things to watch out for are the fluffiness of the eggs and the amount of oil in the dish.


To make a taiwanese-chinese style omelette

It is possible to make an fluffy egg pancake without setting the kitchen on fire.

Salted Turnips   — 1-2 handfuls
Eggs  —  2
Green Onions  — 1 sprig
Oil  — 4 caps

1. Lightly wash the turnips twice with cold water (Fig 1).
2. Finely chop up the green onions and crack the eggs into a bowl.
3.After heating up the pot, turn to small fire and add the turnips in.
Cook for a minute before adding a cap of oil, and remove from pot after another minute.
4.Add 2 caps of oil into the pot, and set the stove to high heat.
5.Whisk eggs until foamy, then mix in green onions and a cap of oil (Fig 2).
6.When the pot starts sizzling, add the turnips into the egg mixture before pouring into the pot.
7.Turn to low heat when three quarters of the omelette turns solid, wait until most of it seems relatively solid, then flip over and fry for 2-3 minutes(Fig 3).
8.Before serving, turn to maximum heat for 30 seconds to get rid of excess oil (Fig 4).

Data and Results:

With a bowl of rice, this serves one person, though combined with other dishes it could serve 2-3 people family style.

Fig 1: Washing the turnips


Fig 2: Foamy eggs and chopped green onions

Fig 3: Turn to small fire


Fig 4: FlipDSC02213



Fig 5: Cut and ServeDSC02218


Using a pot instead of a pan was actually pretty nice– it creates a thick round pancake shape.

To make the eggs fluffy, it helps to actually beat the eggs until frothy, and also to add a bit of oil to the eggs before pouring into the pan (This also helps to prevent the eggs sticking to the pot.)
Don’t pat the eggs with a spatula, but you might want to lightly stir up the eggs in the middle when it’s still liquid-y.

Turning the fire up to the maximum for a minute before turning it off apparently allows excess oil to vaporize, which is pretty nice because this kind of dish easily gets too oily.

I only added one sprig of green onion this time, but I might use two next time because I really liked the hint of green onion smell in this omelette.

Happily, no major mishaps happened this time!

It is indeed possible to create an egg omelette without setting fire to the kitchen.

As this is my first recipe blog ever, it’d be nice if anyone has any suggestions for the presentation for the recipes. If anyone wants to learn how to make a specific taiwanese dish, please tell me too and I’ll experiment around!


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