Oyster Omelet Recipe
Taiwanese · Main course · 20 min total
A classic Taiwanese street food featuring a crispy egg omelet filled with plump oysters and a savory sauce.
10
min prep
min prep
10
min cook
min cook
2
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 12 fresh shucked oysters
- 4 large eggs
- 3 tablespoons sweet potato starch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 3 tablespoons chopped scallions
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
Instructions
- In a small bowl, whisk together sweet potato starch and water until smooth to make a slurry.
- In another bowl, beat eggs lightly. Add the slurry, scallions, and white pepper; mix well.
- Heat 1 tablespoon oil in a non-stick skillet over medium-high heat. Add half the oysters and cook for 1 minute until edges curl.
- Pour half the egg mixture over the oysters. Cook until edges are set and bottom is golden, about 2 minutes.
- Flip the omelet carefully and cook for another 1-2 minutes until golden and cooked through. Repeat with remaining oil, oysters, and egg mixture.
- For the sauce, mix soy sauce, rice vinegar, sugar, and sesame oil in a small bowl.
- Serve omelets drizzled with sauce.
Tips
- Use fresh oysters for best flavor; drain well before cooking.
- Sweet potato starch gives the omelet a chewy texture; do not substitute with cornstarch.
- Serve immediately with a side of chili sauce if desired.
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