Not too long ago I went on a binge on Taiwanese oyster omelettes. Many restaurants in the San Gabriel Valley carry this item since it’s a very popular Taiwanese dish; however, I found one that excelled at making this savory snack. I watched the cooks prepare this dish at numerous locations and all seemed to follow the same steps but this one specific restaurant made their omelettes a bit more crispy than others; a small change with a big impact! After some experimentation, I have recreated this dish at home, coming pretty darn close to what is served at restaurants. Enjoy these omelettes for breakfast, lunch, dinner or as a snack!
**Helpful tips and common mistakes
In my opinion, the one main factor that can make one omelette taste drastically different from the other is the ratio of the tapioca flour to the water. Since slurries are used for both the sauce and omelette, it’s important to get the ratios correct.
For the sauce, you’re looking for a sweeter, thicker version of ketchup. The consistency should be thick and nappe (coats the back of your spoon). I’ve seen sauces that included peanut butter, soy paste, and green onions but I highly doubt restaurants add these ingredients in their sauce.
For the omelette, if you can’t find the Taiwanese lettuce for your omelette, you may substitute it for other greens such as spinach or romaine lettuce. I was unable to locate it so I used other greens, which I am ashamed to say I can’t recall at the moment.
Now, when I made my omelettes I used the jarred oysters. Jarred oysters tend to be enormous in size so I had to cut them into smaller chunks. After tasting the omelettes, I felt I could taste a murky quality from the oysters which I did not particularly enjoy. When sauteing, the oysters released a brownish liquid which I did not find pleasant.
I recommend using frozen oysters to avoid this. Apparently, frozen oysters are much fresher because they are immediately frozen after being shucked.
The actual cooking process of the omelettes goes by quickly so have all your ingredients ready to go.
Twenty minutes later and you are ready to indulge! Now if you never had a Taiwanese oyster omelette before, I should warn you that they are not like regular omelettes. The tapioca slurry gives a gelatin-like quality that is not found in regular omelettes. Trust me, this does not mean it’s any less delicious! This is what makes these omelettes so special, including the sauce. Try this once and you will fall in love!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.