clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Oyster Omelette

Oyster Omelette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Cooking Jar
  • Yield: 2 1x


Change up your typical omelette with an oyster omelette, a marriage of oysters, chilies and green onions in a crispy batter.


  • 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)


  1. Mix the cornstarch and water to make a cornstarch slurry
  2. Season the eggs with salt and pepper and set aside
  3. Over high heat, add 2 tablespoons of oil to pan and swirl to coat the base completely
  4. Pour in the cornstarch slurry and cook until it has formed into a crispy skin
  5. Pour the eggs over the crispy skin and allow the omelette to set before flipping to brown the other side, adding the remaining oil
  6. When the omelette is golden on both sides, use a spatula to chop it up into bite-sized chunks
  7. Add the oysters, garlic and oyster sauce and stir-fry for 30 seconds
  8. Add chilies, green onions and cilantro and stir to combine
  9. Dish and serve hot served with lime wedges and/or chili sauce