Oyster Omelet (O-Ah Jen)
- camissonia
- Nov 5
- 1 min read
The best oyster omelette I ever had was at the Shihlin Night Market in Taipei. I'm speaking, of course, of the market I remember from my formative years in Taiwan. Back then, the night market was rustic, chaotic, and totally non-conforming to our modern hygienic standards, but the street food offerings were so incredibly good. I'll never be able to replicate those oyster omelettes of yore, but here's my best rendition. For the purposes of home cooking, I've found it best to divide this recipe in two portions (easier to flip the omelette).
1
Note on the sauce:
*You can substitute the sweet potato starch with tapioca starch or a pre-blended oyster omelet powder found in many Asian markets.
Notes
1
Very lightly beat the eggs with a pinch of salt and white pepper; set aside.
Chop the vegetables & set aside.
2
For the slurry: combine sweet potato powder, salt & water in a bowl & set aside.
For the sauce: combine all the sauce ingredients together in a bowl & set aside.
3
If the oysters are frozen, defrost and drain in a colander.
4
Heat 1 1/2 tbsp of vegetable oil in a skillet over medium high heat. Add 1/2 of the oysters and cook 30 seconds to 1 minute.
5
Pour in half of the sweet potato powder mixture over the oysters. Cook about 2-3 minutes or until partially cooked.
6
Pour half of beaten eggs over the oyster mixture and top with half of the chopped veggies. Press down with a spatula. Flip omelet over and cook an additional 2-3 minutes until done.
7
Make a second omelet with the remaining ingredients. Each omelet will serve 2 persons (or one, if you're really hungry).
8
Plate and serve the omelets with the sauce.
Instructions
6 eggs lightly beaten
Pinch of kosher salt & white pepper
10-12 small oysters (if frozen defrost first)
2 cups chopped Chinese lettuce (E-Ah Tsai) or Romaine lettuce
1/2 cup sweet potato starch*
1 cup cold water
1 tsp kosher salt
Slurry
6 tbsp ketchup
2 tbsp soy paste
2 tbsp sugar
2 tbsp rice wine
6 tbsp water
Sauce
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Oyster Omelet (O-Ah Jen)
Prep Time
30 min
Cooking Time
20 min
Rest Time
0 min
Total Time
50 min
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