Change up your typical omelette with an oyster omelette, a marriage of oysters, chilies and green onions in a crispy batter.
The recipe today is all about oysters and their pretty interesting marriage with eggs. Oysters seem to be one of the things where you either love them or hate them. So for lovers of oysters, here’s something you can try.
The dish calls itself an omelette but the final product are roughly chopped up eggs mixed with oysters, garlic and chili, green onions and cilantro. What’s wonderful and different about this dish is the crispy base, made from prepping a mixture of cornstarch and water before pouring in the eggs.
If it takes awhile for the cornstarch base to brown, don’t despair, you’re not doing it wrong. At first it will appear glutinous but keep at it and the water will eventually evaporate and the leftover skin will brown.
You can buy fresh oysters for this or find canned oysters in grocery stores, near the tuna. I used cornstarch here but some recipes have used rice flour or tapioca flour. Let me know if you have any success with those!
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Oyster Omelette
- Yield: 2 1x
Description
Change up your typical omelette with an oyster omelette, a marriage of oysters, chilies and green onions in a crispy batter.
Ingredients
- 3 tablespoons cornstarch
- 1 cup cold water
- 3 large eggs, beaten
- Salt and pepper to taste
- 1 cup raw oysters
- 1 teaspoon garlic, minced
- 2 dried chilies, chopped / 1 tablespoon Sriracha sauce
- 2 teaspoons oyster sauce
- 1 green onion, sliced
- 2 tablespoons cilantro, chopped
- 4 tablespoons oil, divided
- 1/2 lime, cut into wedges (optional)
Instructions
- Mix the cornstarch and water to make a cornstarch slurry
- Season the eggs with salt and pepper and set aside
- Over high heat, add 2 tablespoons of oil to pan and swirl to coat the base completely
- Pour in the cornstarch slurry and cook until it has formed into a crispy skin
- Pour the eggs over the crispy skin and allow the omelette to set before flipping to brown the other side, adding the remaining oil
- When the omelette is golden on both sides, use a spatula to chop it up into bite-sized chunks
- Add the oysters, garlic and oyster sauce and stir-fry for 30 seconds
- Add chilies, green onions and cilantro and stir to combine
- Dish and serve hot served with lime wedges and/or chili sauce
Comments & Reviews
It was definitely different but very good. My family loved it and I added chopped shrimp and crab meat
Good additions! Thank you for trying out a much older recipe of mine, Dawn.
I don’t see flour in the ingredients list, then step one is to mix flour with water, please advise
I’ve gone ahead and reworked the entire post to make it more user-friendly. It was an old post of mine that I was content to let die in the archives until this comment. Thanks for letting me know! The flour was the cornstarch slurry; it’s been reworded now. Good luck!
crazy beautiful pictures. skillfully expressed write-ups. fantastic mix of authentic and fusion. i cannot wait to kitchen play with your posts. thank you for sharing yourself with us. cheers ~
Thank you SO much. I think you just made my day 🙂 Loving your Pinterest collection!
i’ve never actually eaten oyster! this looks soooo delicious though so i might have to get my hands on some soon 🙂
For those who love oysters, this is a must try. Thanks for stopping by Holly!
Oysters can be really expensive over here, from the fresh to the dried ones. Its mostly enjoyed during Chinese New Year Reunion dinner with my family. Yet I am loving the way the oysters are cooked with omelette.
You can get them canned here for cheap although the fresh ones are still expensive.
OMG!!! Oyster omelette! Who doesn’t like oyster??? I am drooling all over my key board…
😉