Fujian Oyster Omelette
A crispy-outside, custardy-inside omelette studded with briny oysters, finished with a savory potato starch glaze. Ready in 15 minutes—pure Xiamen street food.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 18g
Ingredients
- ½ lb oysters, shucked
- 4 whole eggs
- 3 tbsp vegetable oil
- 1 tbsp cornstarch
- ¼ cup water
- 1 tbsp soy sauce
Instructions
- 1
Pat oysters dry with paper towels. Whisk eggs with a pinch of salt in a bowl.
- 2
Stir cornstarch, water, and soy sauce together until smooth. Set aside.
- 3
Heat 2 tbsp oil in a 10-inch skillet over medium-high until it shimmers, ~90 seconds.
- 4
Pour in eggs and let sit undisturbed for 30 seconds until the bottom firms, then gently push cooked edges inward.
- 5
Scatter oysters over the partially set egg and cook 1 more minute, tilting to let wet egg run to the edges.
- 6
Fold omelette in half. Slide onto a plate and tent with foil to keep warm.
- 7
Add remaining 1 tbsp oil to the same skillet over medium. Pour in the cornstarch mixture and stir constantly until thickened, ~2 minutes.
- 8
Pour the glaze over the omelette. Serve immediately.
Tools you’ll need
- 10-inch non-stick or cast iron skillet
- mixing bowl
- whisk
- paper towels
- plate
- spatula
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