Oyster Omelette

Oyster Omelette

Oyster omelette is a type of Chinese dish made out of eggs and oysters but unlike other omelettes this one has bits of crunchy texture due to the diluted starch added to its ingredients. It very popular in hawker stalls in South East Asian countries like Taiwan, Singapore, Hong Kong and Malaysia. I haven’t had this for a while and I guess the last time was when I was in Malaysia so we are making one today, freshly shucked and picked by your very own.

The oysters you see on the picture are harvested at Clark’s beach in New Zealand when we passed by the place before going home after a day outing. When we went to the place we were planning to get some scallops as it’s the only place in New Zealand to get one without diving, as we went there we were quite lucky as the tides were really low and the exposed shoreline was like 500 metres but no one with me knows how to harvest them so we did not get some. There were lots of scallops shells scattered and we saw other people harvesting them but we aint got anything. To our dismay we walked back and as we walked along the long shoreline we accidentally saw some oysters on one of the exposed rocks, a friend of mine tried to open one and ate it fresh, he gave a two thumbs so we started to get some.

I guess I had at least 20 oysters harvested, I was happy and forgot all about that scallops. We went home it was quite late so I kept them in the fridge covered with damp cloth to keep them alive so the next morning I can cook them fresh. Next day and I opened one and it’s still moving so it’s a good sign, I then prepped my ingredients quickly made our breakfast.

Oyster Omelette
Prep time
Cook time
Total time
Serves: 3-4
  • 10 - 15 fresh shucked oysters
  • 3 large eggs, beaten
  • 2 tbsp cornstarch
  • 1 tbsp rice flour
  • ½ cup water
  • 1 tbsp soy sauce
  • 1 tbsp Chinese cooking wine
  • ground white pepper
  • chopped cilantro, to garnish
  • 2 cloves garlic, minced
  • oil
  1. In a bowl mix well together cornstarch, rice flour and water.
  2. Prepare a non-stick wok then add some oil, heat until its nearly smoking.
  3. Pour the thin batter and cook quickly until its thick but not set then add the eggs. Cook until eggs are almost set.
  4. Push eggs to the side and add some oil then sauté the garlic.
  5. Add the oysters and cook it for 15 seconds, combine everything with the egg then season with soy sauce, Chinese cooking wine and ground white pepper.
  6. Turn heat off then serve garnished with chopped cilantro.


Oyster Omelette Wide


5 Responses

  1. Mary Frances says:

    Yum! What a treat to have such freshly harvested oysters!

  2. Mmm – I have seen recipes for this a number of times and have it on my to make list – now really must get onto it, it looks soooo good!

  3. Wow, harvesting fresh oysters sounds like a great opportunity! Really neat that you can casually collect scallops and oysters in New Zealand 🙂

  4. Kristy says:

    Now those are fresh oysters! What fun. I remember when we harvested mussels. They taste fantastic so fresh. I like the omelet idea. Wouldn’t have thought of that.

  5. wow, awesome!!!
    you’re so lucky Ray, a single live imported France or NZ oyster cost me about 5-7 USD now here in Indonesia,
    we used to called this dadar tiram, usually made with native oyster that smaller but more plump and sweet than regular oyster..

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