3 Eggs, big
100 grams Preserved radish
1 tablespoon Chopped scallion
2 tablespoons Cooking oil
? teaspoon Chicken bouillon
Procedure:
Step 1- Rinse and finely chop pickles. Crack eggs into a bowl and whisk until well-combined. Blend in chopped preserved radish and scallion. Season it with chicken bouillon.
Step 2- Heat up a skillet with oil. Slowly pour in the mixture and give it 20 seconds to turn a nice golden brown over medium-low heat. Turn over and cook until it turns golden as well. Serve immediately.
