Taiwanese oyster omelette is a beloved street-food dish that brings together briny oysters, tender egg, scallions, and a softly crisp starch edge.
Cook the oysters briefly, add the starch slurry for its translucent chew, then pour over the eggs and fold gently.
Keep the pan hot but not smoking so the starch sets before the eggs overcook.
Serving Suggestions
Serve the omelette straight from the pan with sweet chili sauce and extra scallions.
Recipe Notes
The omelette is best eaten immediately. Drain the oysters well so excess liquid does not make the starch loose.
Taiwanese Oyster Omelette
A Taiwanese street-food favorite of oysters, softly set egg, scallions, and a crisp-soft starch edge.
Ingredients
Equipment
Method
Prepare the Components:
- Drain the oysters well and toss them with the salt and rice wine. Whisk the sweet potato starch with its water until smooth.
- Beat the eggs in a separate bowl and slice the scallions, keeping a little green part aside for serving.
Cook the Omelettes:
- Heat half of the oil in a large skillet over medium-high heat. Add half of the oysters and cook for 1 minute.
- Whisk the starch slurry again and pour half around the oysters. Let it set for 30 seconds, then pour in half of the beaten eggs and scatter over half of the scallions.
- Cook until the edges are crisp-soft and the egg is mostly set, then fold the omelette gently. Repeat with the remaining ingredients.
Serve:
- Slide the omelette onto a plate, spoon over sweet chili sauce, and finish with the reserved scallions.
- Serve immediately while the starch edge is springy and the oysters are tender.
Nutrition
Notes
- Stir the starch slurry immediately before each pour because it settles quickly.
- Do not overcrowd the skillet; two smaller omelettes cook more evenly than one very thick one.
