An Oyster Omelet is a Teochew-born dish widely known for its savory taste. It is native to Chaoshan along with Fujian, Taiwan, and many parts of Southeast Asia such as the Philippines and Thailand due to the Teochew diaspora’s presence. In some southern regions of China, variants of the dish also preside.
Taiwanese cuisine is often associated with influences from the mid-to-southern provinces of mainland China. This dish is most notably from the southern part of Fujian, which regularly contributes to the identification or grouping of’ Southern Fujian cuisine.
However, after the Kuomintang withdrawal to the island, which brought along most Chinese mainland cuisines, influences from all of mainland China can easily be found. Therefore, you may be able to find different variations of this dish, depending on the area you are in.
Taiwanese Oyster Omelet
- Author: Romae Chanice Marquez
- Recipe Category: Snacks / Breakfast Meal
- Cuisine: Taiwanese
The dish is made up of an omelet with a filling consisting primarily of small oysters. Starch is mixed into a batter with eggs, giving a thicker consistency to the resulting egg wrap. Often, pork lard is used for frying the omelet. A savory sauce can then be poured on top of the omelet for added taste, depending on regional variations. The whole preparation and cooking time is 30 minutes. This recipe is suitable for at least two people.
This recipe is perfect for those who want to have a simple breakfast meal with their family. Photo credit: carolinescooking.com
Taiwanese Oyster Omelet Ingredients
For the sauce,
- 3 tbsp ketchup
- 2 tbsp sugar
- 1 tbsp miso paste
For the omelet,
- 15g thin rice stick noodles
- 1 cup greens, (Ideally Asian greens such as A-choy)
- 3 scallions
- 5 oysters, chopped
- 3 eggs, lightly beaten
- 3 tbsp vegetable oil
Taiwanese Oyster Omelet Instructions
Step 1: Mix all the ingredients of the sauce and set aside.
Step 2: Make sure you’ve packed everything in advance as the omelet will cook fast. Next, soak the noodles and then cook them in boiling water. Shred the greens and cut the scallions thinly.
Step 3: Open the oysters, remove the liquid and slice the oysters in about 1 inch or 2.5 cm bits in two or three sections each. Beat the eggs lightly.
Step 4: Heat the oil over medium heat in a small-medium skillet or wok. Add the scallions and cook for one minute. Drain and add the rice stick noodles to the pan and stir for a minute.
Step 5: Pour the eggs over the rice stick noodles, add the oysters and greens quickly and press them into the egg whenever appropriate. Reduce the heat if necessary, and cook for a few minutes until you can see that it is cooked on the side, slightly brown underneath and firm in the middle.
Step 6: Flip the omelet carefully using two spatulas and cook the other side. Once the other side of the egg is gently browned, serve with some of the sauce on top.
Taiwanese Oyster Omelet Additional Information
- Per serving, this recipe has 545 calories, 41 g of carbohydrates, 15 g of protein, 36 g of fat.
- It will take 30 minutes to prepare this recipe.
- This recipe will make enough to serve two people.
- Spicy or chili sauce mixed with lime juice is often added. In lieu of oysters, shrimp can sometimes be used as well. In this case, it is called a shrimp omelet.
Image source: foodandwine.com
About Taiwanese Oyster Omelets
The oyster omelet is a “night market favorite” from Taiwan. It has continuously been ranked as Taiwan’s top dish by many foreigners. The generous proportions and inexpensive costs are perfect for a night market.
Conclusion
We hope you enjoy making this delicious treat at home! If you want to know more international recipes you can cook at home, click here.
Featured Image: the-cooking-of-joy.blogspot.com/ Photo 1, savesocial.net/ Photo 2
