Oyster Omelette (Orh Luak 蚵仔煎)
When you have leftover or frozen oysters, it's always a good idea to blanch them and make them into an easy and healthy oyster omelette. By the way, oysters are a rich source of zinc, and zinc can raise testosterone levels and sperm production. It could be a great dish for couples who are planning for a baby.
Equipment
- medium pot
- large nonstick skillet (Mine is 12 inch)
- Silicone spatula
Ingredients
- 4 eggs (large to extra large)
- ½ tsp salt
- ¼ tsp white pepper (or black pepper)
- 1 tsp oyster sauce (optional)
- ½ cup green onions (diced)
- 1½ cup frozen oysters (Feel free to use fresh oysters if you have them. It's going to taste much better with fresh oysters.)
- 2 tbsp oil (neutral cooking oil)
Instructions
Thaw and Blanch Oysters (Skip this step if you are going to use super fresh or cooked oysters)
- Put 1½ cup of frozen oysters in a large bowl, submerge them in cold water for 10 minutes. Gently wash the defrosted oyster meat with cold water for 2 to 3 times, try not to break them.
- Drain the oysters, place them in a large pot, add cold water to the pot to submerge the oysters. Bring the water to a simmer over medium-high heat. Reduce the heat to medium-low, and keep the water simmering for 5 minutes (*See Note 1). Meanwhile, use a ladle or a fine mesh skimming utensil to skim off the scum and foam from the broth.
- 5 minutes later, drain the blanched oysters. (You should get about 1 cup of blanched oysters.)
Make Oyster Omelette
- Wash and dice 2 stocks of green onion. (You should get about ½ cup of diced green onions.)
- Crack 4 large eggs in a bowl, beat until smooth.
- Add salt, white/black pepper, oyster sauce (optional) to the eggs. Stir with a whisk until all the ingredients are well combined.
- Add green onions and blanched/fresh oysters to the egg mixture. Stir gently (try not to break the oysters) to roughly mix all the ingredients.
- Add oil to a large nonstick skillet (mine is 12 inch), heat the oil over medium heat for 2 minutes. Reduce the heat to medium-low. Pour the egg-oyster mixture to the pot, let cook, until the eggs start to set around the edges.
- Once the eggs' edge start to set, use a silicone spatula to move lift the edges, letting the raw egg run to the edge then to the bottom of the omelette.
- Once the omelette is 80% set, use two silicone spatulas to flip the omelette. Cook the bottom side of the omelette over medium low heat for about 1 minute.
- Transfer to a serving plate. Serve with your choice of sauce. (It's typically served with a sweet and chili sauce in China (Not the Thai sauce that I linked here). But it's hard to find this sauce in US. I used okonomiyaki sauce. You can also use ketchup, black pepper sauce, or teriyaki sauce.)
Video
Notes
Note 1: I cooked the oysters for 30 minutes in the oyster sauce recipe. That's because we need to extract the taste from oysters to the broth. If you are not making oyster sauce, you can just blanch the oysters for 5 minutes to kill the germs.
You can even skip the blanching step and mix the raw oysters with the eggs directly if you are going to use fresh oysters.