I'll be honest with you: I have been eating a Taiwanese oyster omelette every day. I think I'm obsessed. Every restaurant makes their omelette a little different from others making it particularly difficult to find an exceptional one. After much searching, I found one restaurant that makes their omelettes a bit crispier; a small change with a big impact! It took some experimenting, but I am now able to recreate this dish at home, coming pretty darn close to what is served at restaurants. Enjoy these omelettes for breakfast, lunch, dinner or as a snack!
Taiwanese Oyster Omelette
- ¾ cup water
- 1 tablespoon cornstarch
- 3 tablespoon ketchup
- 2 tablespoon sweet chili sauce
- 1 tablespoon granulated sugar
- 3 tablespoon tapioca flour
- ½ cup water
- 7-8 oysters
- 1 cup chopped A-choy leafs only
- 2 large eggs whisked
- Make the sauce by combining the water with the cornstarch to make a slurry. Set aside.
- In a small saucepan, heat the ketchup, sweet chili sauce and sugar over low heat. Add the slurry and stir together. Bring to a boil. Remove from heat and set aside.
- For the omelette, combine the tapioca flour with the water to make another slurry. Set aside.
- Heat a nonstick pan over medium heat with 2 tablespoon vegetable oil. Add the oysters and saute for 1 minute. Add the greens and pour the tapioca slurry on top. Gently shake the pan to evenly spread out the tapioca slurry and cook 1 minute or until the slurry becomes translucent.
- Reduce heat to low and add the whisked eggs. Gently shake the pan again to evenly spread out the eggs and let it set. Once the edges have cooked, carefully flip the omelet over and brown on the other side, about 1 minute. Remove from heat and drizzle the sauce on top. Serve immediately.
**Helpful tips and common mistakes
In my opinion, the one main factor that can make one omelette taste drastically different from the other is the ratio of the tapioca flour to the water. It's important to get the ratios correct because they affect the texture of the omelette. My version does include more eggs than the traditional recipes but that's purely a personal choice. To make it more authentic, use only 1 egg per batch.
For the oysters, use fresh if they are available. I made the mistake of using jarred oysters, never again! The oysters left a murky after taste, not a desirable flavour. If fresh oysters are not available, use frozen instead.
I've seen different restaurants and stands use a variety of green vegetables for this dish. I chose a-choy but you can opt for whatever leafy greens you prefer. Spinach, daikon leaves, yam leaves, and even kale would work.
For the sauce, you're looking for a sweeter, thicker version of ketchup. The consistency should be thick and nappe (coats the back of your spoon). I've seen sauces that included peanut butter, soy paste, and green onions but I highly doubt restaurants add these ingredients in their sauce.
Twenty minutes later and you are ready to indulge! Now if you never had a Taiwanese oyster omelette before, I should warn you that they are not like regular omelettes. The tapioca slurry gives a gelatin-like quality that is not found in regular omelettes. Trust me, this does not mean it's any less delicious! This is what makes these omelettes so special, including the sauce. Try this once and you will fall in love!
For more Taiwanese inspiration check out this Taiwanese pork chop recipe!