Oysters omelette There are different styles all around for this dish Hokkien and Teochew origins. The owners, Mr Ong and his wife, Mdm Lim, are oyster omelette experts. The dish calls itself an omelette but the final product are roughly chopped up eggs mixed with oysters, garlic and chili, green onions and cilantro.

Ingredients of Oysters omelette

  1. You need 500 gr of fresh oysters.
  2. Prepare 5 of large eggs beaten.
  3. You need 2 stalks of spring onions.
  4. Prepare 1 tsp of salt.
  5. You need 1 tsp of chicken power.
  6. It's of White pepper.
  7. You need of Oil.
  8. You need of Corn starch.

Oysters omelette step by step

  1. Wash oyster put some corn starch rinse well. Then put oyster in hot water boil for 5second, take out set a side let it cool..
  2. After the oyster cold mix together with the eggs.
  3. Make hot wok and put some cooking oil. Fry the egg just like make scrambled. Fry until it's done. Ready to serve.

Dish it onto a plate and garnish with parsley. Oysters Omelette is one of my must order dish when I am at East Coast Lagoon Hawker Centre. I frequent the stall so often that the boss recognizes me and will always give me a bigger portion. While waiting for my order, I would always stand there and watch the boss prepare my order and will ask if questions on how to prefect this oyster. Making Teochew oyster omelet is a little unusual, so be prepared for an initial bubbly whiteness, followed by an egg layer, then the mixture is broken up.

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