Taiwanese Oyster Omelet
This favorite night market snack is as much about its abundance of textures as it is about flavor.
Note: Pre-shucked oysters can be used in place of live. Sweet potato starch can be found in most Asian grocery stores, or can be ordered online from Amazon
About the Author: Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She blogs at Not Eating Out In New York and hosts the weekly podcast, "Eat Your Words" on Heritage Radio Network.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Taiwanese Oyster Omelet
About This Recipe
|Yield:||serves 1 to 2|
|Active time:||10 minutes|
|Total time:||15 minutes|
|This recipe appears in:||Taiwan Eats: Oyster Omelet|
- For the Sauce:
- ¼ cup ketchup
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- ½ teaspoon red miso paste
- 1 teaspoon cornstarch
- 1/2 cup cold water
- For the Omelet:
- 2 eggs
- ¼ teaspoon salt
- Pinch ground white pepper
- 1 teaspoon sweet potato starch (see note above)
- 1/4 cup cold water
- 1 tablespoon vegetable, peanut, or canola oil
- 3 to 4 raw oysters
- 1 scallion, chopped
- 1/4/ cup celery leaves, roughly torn or chopped
For the Sauce: Combine the ketchup, vinegar, sugar, soy sauce, and miso paste in a small saucepan over medium-low heat. Cook, stirring, until sugar dissolves, about 2 minutes. In a separate bowl, whisk together cornstarch with 1/2 cup cold or room-temperature water. Whisk cornstarch mixture into ketchup mixture and cook, stirring, until bubbling and thickened, about 1 minute. Remove from heat and set aside.
For the Omelet: Combine eggs, salt, and white pepper in a medium bowl and whisk lightly. Combine sweet potato starch and 1/4 cup cold or room-temperature water in a small bowl and mix thoroughly.
Heat the oil in a medium non-stick skillet over medium-high heat until shimmering. Add the oysters and cook, stirring, for 30 seconds. Add the egg mixture and cook, pushing in the edges occasionally and tilting the pan to let raw eggs run under the omelet, continuing to cook until most of the eggs are cooked but top surface is still moist. Mix the sweet potato starch mixture once more and pour it over the eggs, letting it run across the surface and spill over the edges slightly. Place the scallions and celery greens on top of omelet. Reduce heat to medium-low and cover the pan briefly to allow the greens to slightly wilt, about 1 minute.
Loosen the omelet by poking at its sides and giving it a shake to ensure that it moves easily. Carefully flip omelet using two spatulas or by thrusting the pan forward and jerking it back. Cook on second side until eggs are set, just a few seconds. Invert the omelet onto a serving dish. Ladle the sauce generously over it, and serve immediately.