Taiwanese Oyster Omelet Recipe

Taiwanese oyster omelet
Taiwanese oyster omelet . Cathy Erway

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

Recipe Details

Taiwanese Oyster Omelet Recipe

Active 10 mins
Total 15 mins
Serves 1 to 2 servings


For the Sauce:

  • 1/4 cup ketchup

  • 1/4 cup rice vinegar

  • 1 tablespoon sugar

  • 1 tablespoon soy sauce

  • 1/2 teaspoon red miso paste

  • 1 teaspoon cornstarch

  • 1/2 cup cold water

For the Omelet:

  • 2 eggs

  • 1/4 teaspoon salt

  • Pinch ground white pepper

  • 1 teaspoon sweet potato starch (see note)

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Special equipment

8-inch nonstick skillet, 3-quart saucier

This Recipe Appears In

Nutrition Facts (per serving)
280 Calories
14g Fat
23g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 280
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 13%
Cholesterol 224mg 75%
Sodium 1239mg 54%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 13g
Protein 15g
Vitamin C 8mg 40%
Calcium 56mg 4%
Iron 5mg 27%
Potassium 359mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)