Easy Oyster Omelette – Learn how to make an easy and quick one-pan Asian style oyster omelette. Perfect for your busy weeknight dinner. Best made with fresh oyster!
Oyster omelette is popular street food in Asia. We call it “oh jien” in Hokkien language. The fresh oyster is usually cooked with beaten eggs, like how you would normally make an omelette. Now, I”ve made two different kinds of oyster omelettes. This is the “easy” version because it’s really easy and uses less ingredients. Very appropriate if you are looking for quick, easy and yummy omelette recipe. I’ve also made this Hawker Fried Oyster Omelettes most oyster omelettes call for a thin batter in the recipe, but not this one. It is still really good and don’t forget that it’s EASY!
DISCLOSURE: This post contains affiliate links, which support this site at no extra cost to you. Learn more.
Easy Oyster Omelette
- 250 gr fresh oysters
- 5 large eggs beaten
- 2 stalks spring onion cut into 2-inch sections
- 3 Tbsp oil
- 1 Tbsp fish sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper powder
- Rinse the fresh oyster and make sure there is no more sands and drain
- Beat the eggs in a large mixing bowl. Add green onion and seasonings and mix well
- In a large non-stick skillet, heat up the oil. Once it's hot enough, pour in the egg mixture into the pan, once the eggs started to coagulate, use your spatula to push the edge of the eggs towards the center to let the runny egg mixture flow to the bottom of the pan. Add the oyster and flip the egg over to let the other side cook, about 30 seconds or so. Alternatively, you can use your spatula to cut the eggs into more manageable pieces and flip them to let it cook until eggs are no longer runny. Do not overcook the oyster
- Remove the pan from the heat and serve immediately