Rinse the oysters. Bring a small amount of water to a boil, add the oysters, and blanch for about 5 seconds. Remove and set aside—this keeps the oysters from shrinking.

Wash and finely chop the Thai basil.

Beat the eggs and mix in the salt and white pepper.

Add the oysters to the egg mixture and stir to combine.

Finely chop the scallion and add it to the egg mixture. Stir well.

Heat oil in a pan. Pour in the oyster and egg mixture and cook until set.

Transfer to a plate and serve.