A while ago, a friend from Hong Kong asked if I knew how to make Taiwanese Oyster Omelet. Honestly, I haven’t eaten it in years since I rarely eat out or visit night markets these days. But for anyone visiting Taiwan, the night markets are a must, and you can’t miss out on classic street foods like oyster omelet and braised pork rice. Recently, I bought some fresh oysters and decided to make oyster omelet at home.

Tips:

* This recipe is for a single serving, so the portions are small.
* Street vendors usually use pork lard for frying because it adds more flavor. Some even use minced pork as a base, and chopped garlic chives in the batter for extra aroma and texture.
* At home, I made a simpler version without minced pork or garlic chives.
* The sauce is a versatile one used for many Taiwanese snacks, not just oyster omelet, but also for dishes like Tamsui Ah-gei, oden, and even meatballs. It has a rich soybean flavor, a red color from ketchup, and a sweet, savory, slightly spicy taste—very handy!

My thoughts:

I like my oyster omelet a little crispy, but you can adjust the texture to your liking. For greens, baby bok choy is usually used in summer, and crown daisy in winter. The next day, I didn’t have any greens, so I used okra from the fridge, and it turned out great too. No matter where you are, if you’re craving Taiwanese street food, give this a try at home. The ingredients are easy to find, and oysters are especially plump in the fall—perfect for making oyster omelet at home.