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Enjoy the taste of the sea with the oyster omelet, a simple dish with a sophisticated flavor. The interplay of textures — crispy omelet edges, tender egg, and juicy oyster — combined with the savory, umami-rich flavor profile, makes it a dish that’s both comforting and exciting. The dipping sauce is sweet and tangy, adds an additional layer of flavor, enhancing the overall taste and making each bite irresistible.

Oyster Omelet (蚝烙煎)

By Maggie Zhu
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 1 omelet
My oyster omelet is crispy on the outside, tender on the inside, and ready in just 30 minutes. I pan fry fresh shucked oysters with eggs and potato starch until golden, then serve it with a sweet and tangy dipping sauce as an appetizer or light meal.

Ingredients

Sauce (*Footnote 1)

  • 1/2 cup chicken broth
  • 1/4 cup ketchup
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch

Omelet

  • 1/2 lb (225 g) small shucked oysters
  • 2 teaspoons cornstarch
  • 2 tablespoons peanut oil (or vegetable oil, divided) (*Footnote 2)
  • 2 teaspoons potato starch
  • 3 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 4 green onion , minced

Instructions

  • Whisk together the sauce ingredients in a saucepan over medium-low heat. Simmer until the sauce thickens.
  • Add the oysters into a colander and sprinkle evenly with cornstarch. Rub the oysters gently with the cornstarch, then use cold running water to rinse them off. This helps to clean the oysters from any shell fragments and debris. Drain thoroughly and gently pat dry with paper towels.
  • Heat 1/2 tablespoon oil in a 9” skillet over medium heat until hot but not smoking hot. Add the oysters. Let cook until the bottom has turned white, 30 seconds or so. Flip to cook the other side until it just turns white. Drain off the liquid and transfer the oysters onto a plate to cool off slightly.
  • Mix the potato starch with 1 tablespoon of water in a small bowl until fully dissolved.
  • Beat the eggs in a large bowl with salt and white pepper. Add the potato starch slurry. Mix until fully dissolved. Add the green onion and cooled-off oysters. Mix again.
  • Add the remaining 1 1/2 tablespoons of oil into the same skillet and heat over medium-high heat until hot. Pour in the egg batter and turn to medium heat. Cook until the bottom turns golden. Carefully flip the omelet. Keep cooking until the bottom has set and the inside has cooked. Transfer to a large serving plate. Serve hot along with the sauce as an appetizer or main dish.

Notes

  1. This recipe makes a sweet and sour omelet sauce. If you like a spicy sauce, you can also serve some of that on the side.
  2. It’s important to use a generous amount of oil to cook the omelet, so it creates a fluffy texture. On the other hand, if you prefer to use less oil, that is fine as well. Your omelet will be less fluffy but still taste good.

Nutrition

Serving: 1serving, Calories: 563kcal, Carbohydrates: 16.6g, Protein: 25.6g, Fat: 43.6g, Saturated Fat: 9.7g, Cholesterol: 578mg, Sodium: 1392mg, Potassium: 612mg, Fiber: 1.8g, Sugar: 10.8g, Calcium: 163mg, Iron: 6mg