Oyster Omelette (Háo jiān)
蚝煎 Háo jiānSay it: HOW jyen
Oyster omelette is a beloved Fujian street food and home dish, also found across Chaozhou and Taiwan. Small briny oysters are seared with a sweet-potato-starch batter, then eggs and garlic chives are folded in until the edges are crisp and the center springy. It tastes of sea, egg, and toasted oil, usually with a tangy-sweet sauce. Quick to cook in a hot skillet, it is eaten as a snack, breakfast, or light main.
Oyster Omelette (Háo jiān)
蚝煎, Háo jiān
Pronounced HOW jyen
- Serves
- 4
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, soy, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the omelette
For the sauce
Method
Stir the ketchup, soy sauce, rice vinegar, sugar, grated garlic, and chili sauce, if using, in a small bowl until the sugar dissolves; set aside.
Pat the oysters dry with paper towels and pick out any bits of shell. Season them with the salt and white pepper.
Whisk the sweet potato starch and cold water in a bowl until smooth; the mixture will look milky and will settle quickly.
Heat 1 tablespoon (15 ml) of the oil in a 10-inch nonstick skillet over medium-high heat. Add half the oysters in a single layer and cook for 1-2 minutes, until the edges curl and the juices bubble.
Stir the starch slurry, then pour half of it over the oysters and spread it into a thin layer. Cook for 2-3 minutes, until the batter turns translucent at the edges and bubbles.
Pour half the beaten eggs over the surface, scatter over half the garlic chives, and drizzle 1/2 tablespoon (7.5 ml) oil around the edge of the pan. Cook for 2-3 minutes, until the eggs are just set and the underside is golden and crisp.
Fold the omelette in half or cut it into wedges, slide onto a plate, and keep warm. Repeat with the remaining oil, oysters, slurry, eggs, and chives. Serve hot with the sauce.
Stir the starch slurry every time before pouring; it settles into a hard layer within minutes.
If the oysters are large, cut them in half so they cook through before the batter sets.
A nonstick or well-seasoned skillet is important; the starch batter is stickier than a plain egg omelette.
Regional variant: Taiwanese Oyster Omelette (Ô-á-chian / 蚵仔煎)
In Taiwan the dish is called ô-á-chian. Use the same amounts, but stir 1/2 cup (60 g) sweet potato starch with 3/4 cup (180 ml) water and cook the oysters in a 10-inch skillet; add the eggs and a handful of chopped lettuce, then finish with a sauce made from 3 tablespoons (45 ml) ketchup, 1 tablespoon (15 ml) soy paste, 1 tablespoon (15 g) sugar, 1 tablespoon (15 ml) rice vinegar, and 1 teaspoon grated garlic. Leave it unfolded and serve in soft, custardy pieces.
Cook's notes
- Stir the starch slurry every time before pouring; it settles into a hard layer within minutes.
- If the oysters are large, cut them in half so they cook through before the batter sets.
- A nonstick or well-seasoned skillet is important; the starch batter is stickier than a plain egg omelette.
Serve with
Extra chili sauce, steamed rice, or a light soup.
Make ahead and storage
The sauce keeps refrigerated for up to 3 days. The omelette is best eaten straight away; reheat leftovers in a hot oiled skillet until crisp at the edges.
