Crispy Oyster Omelette

Ingredients

• 8 whole oysters, shucked
• 4 whole eggs
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• ½ teaspoon sugar
• 4 tablespoons neutral oil, divided
• 3 whole scallions, sliced into 1-inch pieces

Instructions

1. 1

   Pat the oysters dry with paper towels by pressing gently on each one to remove excess liquid; this helps them crisp up when cooked.

2. 2

   Crack the 4 eggs into a bowl and whisk vigorously with a fork until the yolks and whites are completely mixed and uniform in color, about 30 seconds.

3. 3

   Sprinkle the 2 tablespoons of cornstarch over the dry oysters and toss gently with your fingers until each oyster has a thin, even coating.

4. 4

   Stir the 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 0.5 teaspoon of sugar into a small bowl until the sugar dissolves; set this glaze aside.

5. 5

   Heat 2 tablespoons of oil in a 10-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the cornstarch-coated oysters to the hot oil in a single layer and cook without moving them for 2 minutes until the undersides turn golden brown.

7. 7

   Gently flip each oyster with a spatula and cook the other side for 1 minute until light golden; transfer oysters to a plate.

8. 8

   Add the remaining 2 tablespoons of oil to the same skillet over medium heat; when the oil shimmers, pour in the whisked eggs and let them spread into a thin, even layer.

9. 9

   Cook the eggs undisturbed for 90 seconds until the bottom and sides set but the center is still slightly wet; you should hear a gentle sizzle.

10. 10

    Arrange the cooked oysters in the center of the omelette; immediately fold the near half of the omelette up and over the oysters using a spatula, creating a half-moon shape.

11. 11

    Cook for 30 seconds more, then transfer the omelette to a plate by sliding it out of the skillet onto a serving plate.

12. 12

    Drizzle the reserved glaze over the top of the omelette; scatter the sliced scallions over the glaze.

Tools you’ll need

• 10-inch skillet
• small bowl
• whisk or fork
• paper towels
• spatula
• plate

More recipes like this

• 

  German Laugenstange (Pretzel Sticks)

  75 min

• 

  Ethiopian Beef Tibs Firfir

  25 min

• 

  Frittatina di Pasta

  25 min

• 

  Swedish Cinnamon Buns

  85 min