Turnip Cake with Egg
Turnip Cake with Egg, or 蘿蔔糕煎蛋 "Lo Bak Go Jian Dan" in Cantonese, is my favourite pairing of a classic dim sum dish with fried eggs! It's a satisfying breakfast that is ready in no time.
Equipment
- Frying pan
- Cutting board
- Knife
- Medium bowl
Ingredients
- 3 turnip cake slices
- 1 tbsp neutral oil
- 3 eggs
- salt and pepper to taste
- green onions for garnish
Instructions
- Cut turnip cake into ½ inch slices.
- Heat 1 to 2 tbsp neutral oil over medium heat in a pan. Place turnip cakes in a single layer. Fry until golden brown, about 5 minutes. Flip turnip cakes and fry for another 5 minutes until golden. ln the meantime, whisk eggs and season with salt and pepper.
- Add eggs to pan and swirl evenly to distribute eggs. Cook for one minute. Flip and cook for another minute. Turn off heat and serve.
- Plate and garnish with sliced green onions.
Video
Notes
- Substitute the sale and pepper in the eggs with a drizzle of light soy sauce over the pan-fried turnip cake and fried eggs.
- Consider using a drizzle of sesame oil for added depth and aroma.
- Serve the dish with your favourite hot sauce, chili oil or Sriracha for an extra kick.
- Add some garnishes like chopped scallions, cilantro, or a sprinkle of sesame seeds to brighten the dish.
- Make a taro version instead!
- Use a moderate amount of oil to ensure even browning without making the dish greasy.
- Cook the eggs to your preference. You can dip the radish cake in the eggs or fry a sunny side up egg with the radish cake on the side or poach your egg or pour the egg into the pan around the radish cake, like I did.