Fried Cai Por Egg [Fried Preserved Radish Egg 菜脯蛋 ] is a very homey and common egg dish in most Chinese families all over the world. It is always good served with porridge or rice and every mother's speciality. I remembered my mum will fry this kind of egg every week and we are never tired eating it.
This recipe here is something which I haven't tried before. The egg mixture is steamed instead of pan fried. Looks nice though and should be a healthy version minus the fats and 'heat'. The egg custard if silky, soft but firm. It is savoury and has the fragrance and taste of the preserved radish [cai por].
3 eggs - break into a bowl
Add in water, same portion as the eggs
dash of pepper and msg
some chopped coriander