Oyster omelet is a popular street food dish that originated in Taiwan. It has since become an iconic Taiwanese delicacy and can be found all over the country and beyond.
We've always loved our omelets, and this is no exception! Reminds us of the times our mum and dad used to cook one up on a Sunday morning!
The dish consists of small oysters fried with eggs and served on a bed of potatoes or sweet potato starch.
It's often topped with pickled cabbage and chili sauce for an extra kick, making it one of the most delicious dishes you'll ever try!
Oyster omelet is also incredibly versatile; it can be served as a snack, appetizer or even a main course depending on how much you make.
Whether you're looking for something to satisfy your cravings during late-night strolls or simply want to add some excitement to your next meal, this savory delight won't disappoint!
The ingredients needed to make this oyster omelet are simple and easy to find.
- 4 eggs,
- 2 tablespoons of vegetable oil,
- ½ cup of diced onion,
- ½ cup of diced bell pepper,
- 2 cloves of minced garlic,
- ¼ teaspoon of black pepper,
- ¼ teaspoon of salt,
- 8 ounces of freshly shucked oysters (roughly chopped), and
- 1 tablespoon of chopped parsley (optional).
You should also have some cooking spray or butter on hand for greasing the pan.
See recipe card for quantities.
1. Begin by heating the oil in a large skillet over medium heat. Once hot, add in the onion and bell pepper and cook until softened (about 5 minutes).
Add in the garlic and cook another minute until fragrant. Season with salt and pepper.
2. In a separate bowl, whisk together the eggs until slightly frothy. Add in the oysters and stir until combined. Pour into the skillet with the vegetables and spread evenly across the pan.
Reduce heat to low-medium and allow to cook undisturbed for about 5 minutes or until edges begin to set up.
3. Spray or grease a large plate with cooking spray or butter then place it upside down over the top of the skillet so that it covers it completely like a lid.
Gently flip both together so that the plate is now at the bottom and the skillet is at the top with the omelet inside it (like an open book).
Carefully slide the omelet back into the skillet and allow to cook another 3-5 minutes until cooked through completely.
Flip onto a plate if desired before serving warm alongside your favorite side dishes!
Taiwanese Oyster Omelet
The Taiwanese variation of oyster omelet is one of the most popular versions, especially among tourists. It consists of an egg-based pancake that is filled with small oysters, onions, and scallions.
This version is often served with a sweet sauce such as ketchup or sugar syrup. It has become so popular that it is now served in many restaurants across Taiwan - this is our favourite version!!!!
Singaporean Oyster Omelet
The Singaporean version of oyster omelet takes a slightly different approach. This variation includes both flour and eggs in the batter, giving it more of a pancake-like texture.
The pancakes are then filled with oysters, bean sprouts, carrots, onions, garlic, and chilies. This version is usually served with hot chili sauce or soy sauce for dipping.
Chinese Oyster Omelet
The Chinese version of oyster omelet is quite different than the Taiwanese or Singaporean versions.
Instead of being made with eggs or flour batter, this variation is made with rice flour paste which gives it a much thicker texture than other versions.
It also consists mostly of vegetables such as cabbage, mushrooms, and carrots rather than seafood like oysters or clams. This version also has less spice compared to other variations but still packs plenty of flavor!
The type of equipment you need depends on how you plan to cook your oyster omelet. If you're planning to deep fry it, you'll need a deep-frying pan or wok.
If you're going to use an oven or stovetop instead, then a shallow skillet or griddle will do the trick.
Make sure the cooking surface is non-stick so that the omelet won't stick to it when you turn it over.
You'll also need some tongs and a spatula to flip and move around the ingredients while they're cooking.
A slotted spoon can also come in handy if you want to drain off excess oil after frying your omelet.
Finally, if you're using an oven or stovetop method, make sure your pan has an oven-safe handle so that it won't melt when exposed to high temperatures!
Storing Hot Oyster Omelets
If you plan on eating your omelet right away, it's best to keep it warm until you're ready to eat it.
You can do this by wrapping the omelet with aluminum foil or placing it in a shallow container with a fitting lid and storing it in an oven preheated to 170 degrees Fahrenheit (77 degrees Celsius).
Keep in mind that the warmer the temperature is, the more quickly bacteria will grow so be sure not to leave your oyster omelet out for too long before consuming it.
Storing Leftover Oyster Omelets
If you have leftover oyster omelets, make sure you store them properly if you want them to remain safe for consumption.
First off, make sure the omelets has cooled completely before refrigerating it; putting hot food in the fridge can raise its temperature and lead to bacterial growth.
Once cooled down, place the omelets in an airtight container or wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator. Your oyster omelete should last up to three days if stored correctly.
If you want your oysters omelets to last even longer than three days, freezing them is an option.
To freeze an oyster omelet properly, first let it cool down completely then cut or break into smaller portions before transferring them into freezer-safe bags or containers with tight-fitting lids.
Label and date the packages before storing them in the freezer where they'll keep for up to three months; just remember that freezing does not kill bacteria so be sure not to consume any frozen foods that have been stored for longer than three months as there could be health risks associated with doing so.
Choose the Right Pan
That's the mistake we all end up doing! The type of pan you use can make a big difference in how your omelet turns out.
For best results, opt for a non-stick skillet with sloped sides, as this will ensure even cooking and prevent sticking while still allowing steam to escape during cooking so your omelet won't be soggy or watery.
Additionally, make sure your pan isn't too hot; otherwise, it will burn your eggs before they have time to cook through!
Don't Overcrowd Your Frying Pan
It's important not to overcrowd your frying pan when making an omelet because this will cause it to become soggy and difficult to flip over without breaking apart.
If you're using fillings like cheese or vegetables, add them after you pour in the eggs so that they don't get lost inside the mixture and can be evenly distributed throughout the dish.
Additionally, keep in mind that smaller pans are better for making single-serving omelets than larger ones as they will allow more control over cooking temperature and timing.
Omelets are all about chemistry. When eggs are mixed with other ingredients like milk or water, proteins in the egg whites denature (unwind).
This creates a network of proteins that will eventually trap air bubbles. When cooked, steam forms in the egg mixture and causes it to expand, creating pockets of air that result in a light, fluffy texture.
Using whole eggs instead of just egg whites will give your omelet more volume and a richer flavor. Adding a tablespoon of milk or water will also help create airy pockets when the omelet cooks.
From there, whisk your eggs until they become light and foamy for an extra-fluffy result. It’s important not to over-mix them since this can cause them to deflate during cooking—you want to just whisk until everything is combined and no streaks remain from the yolks or whites - Trust us, we've tried it!
Please - do not!
When you add extra liquid (like milk) to the egg mixture before cooking, the egg absorbs some of it, resulting in a wetter consistency overall.
This makes it harder for the egg to cook evenly because some parts will end up being overcooked while other parts remain undercooked. Not only does this give your omelet a less than desirable texture but if not cooked properly, it can also result in food-borne illness.
Another issue with adding milk to omelets is that it dilutes the flavor of the egg itself. Eggs already have a distinct taste so adding additional ingredients like cheese or vegetables helps enhance those flavors rather than mask them.
Milk, however, has its own flavor which can overpower the subtle flavors of the egg itself. It’s best to let the eggs shine through on their own and enjoy their natural flavor instead of trying to drown them out with unnecessary additions like milk or cream.
- 4 Eggs
- 2 tbps Vegetable Oil
- 0.5 cup Diced Onion
- 0.5 cup Diced Bell Pepper
- 2 cloves Minced Garlic
- 0.25 teaspoon Black Peppe
- 0.25 teaspoon Salt
- 8 ounces Freshly shucked oysters
- 1 tablespoon Chopped parsley (optional)
- Begin by heating the oil in a large skillet over medium heat. Once hot, add in the onion and bell pepper and cook until softened (about 5 minutes).
- Add in the garlic and cook another minute until fragrant. Season with salt and pepper.
- In a separate bowl, whisk together the eggs until slightly frothy. Add in the oysters and stir until combined. Pour into the skillet with the vegetables and spread evenly across the pan.
- Reduce heat to low-medium and allow to cook undisturbed for about 5 minutes or until edges begin to set up.
- Spray or grease a large plate with cooking spray or butter then place it upside down over the top of the skillet so that it covers it completely like a lid
- Gently flip both together so that the plate is now at the bottom and the skillet is at the top with the omelet inside it (like an open book).
- Carefully slide the omelet back into the skillet and allow to cook another 3-5 minutes until cooked through completely.
- Flip onto a plate if desired before serving warm alongside your favorite side dishes!
Oysters are an excellent source of low-fat protein. A three-ounce serving of cooked oysters contains about 8 grams of protein. One large oyster omelet can provide up to 18 grams of protein and only around 300 calories per serving. This makes it an ideal meal for anyone looking to watch their calorie intake without sacrificing essential nutrients. Vitamins and Minerals
Oysters are high in essential vitamins and minerals like zinc, selenium, vitamin B12, and iron which are important for muscle growth and development as well as healthy bones and teeth. Additionally, they contain omega-3 fatty acids which can help reduce inflammation in the body while promoting a healthy immune system. Additionally, the vegetables included in the omelet provide additional vitamins such as vitamin A which helps your body maintain healthy vision.
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Great recipe! Thank you!