How to Make Oyster Omelette
Amp up your egg dish with a fluffy Thai oyster omelette that goes perfectly with rice. Oyster and scrambled eggs are combined and seasoned with fish sauce.
Put a wok or non-stick pan on high heat and add about ½ cup of cooking oil. For a non-stick with rounded sides, a 10-inch pan is perfect, and add about ¼-inch of oil on the bottom of the pan.
While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy.
- Add the oyster meat and spring onion, and mix that in.
When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs and watch it fluff.
Using a spatula, spread the oysters out a bit, they normally collect in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
Keep checking the bottom and when getting nice and browned and set well, about 45 seconds, flip the omelette over, move the loose oysters onto the omelet, 20 to 30 seconds later, the bottom should be browning nicely.
Flipped, and some stray oysters being moved around a bit onto the omelet. Slide from the pan onto a plate.
Serve with rice on the side and enjoy.
- Sugar: 1g
- Calcium: 53mg
- Calories: 167kcal
- Carbohydrates: 2g
- Cholesterol: 305mg
- Fat: 8g
- Fiber: 1g
- Iron: 2mg
- Potassium: 328mg
- Protein: 20g
- Saturated Fat: 3g
- Sodium: 400mg
- Trans Fat: 1g
- Vitamin A: 531IU
- Vitamin C: 3mg
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