Taiwan-Style Oyster Omelet (but w/o the oysters)

While Anna napped the other day, I made Taiwan-Style Oyster Omelet (蚵仔煎) – a gooey and egg-y dish with oysters (duh) that is very popular at night markets in Taiwan.

Although not a big fan of oysters, what appeals to me about the omelet is the soft and chewy dough. So whenever I have it, I would carefully pick out the oyster bits and eat the doughy part with lots and lots of sweet chili sauce. Now, that is delicious!

So anyway, I decided to try making my own oyster omelet, but without the oysters, and with button mushrooms instead.

Ooooh, it turned out great! Tasted authentic, but even better! So easy and quick to make. I’ve made it twice already and since I had the recipe memorized by the second round, it went even faster. I was able to prep, cook, take pictures, eat, and clean all before the baby woke up from her nap. Actually, with plenty of time to spare.

For one serving, you will need: an egg, 1/4 cup tapioca starch or sweet potato starch, 1/2 cup cold water, a couple of sliced button mushrooms, and some kind of green veggie (I used bok-choy. I hear lettuce is good too, but spinach is a no-no.)


1. With a bit of oil, cook mushrooms until soft. Set aside.
2. In a measuring cup, mix together tapioca/sweet potato starch and water (note: make sure to add water first to get the most accurate measurement). Set aside.
3. In a separate bowl, beat the egg. Add mushrooms and veggie. Add a pinch of salt.
4. Then heat up some oil in a pan (medium to high heat) and pour in #2. Wait for maybe 30 seconds for the edges to bubble.
5. Pour in #3 on top and give it a stir a few times with your spatula.
6. Turn the heat down to medium and let sit until the bottom becomes crusty and golden. The omelet is ready to flip when you can gently shake it around the pan without any of it sticking. It should take several minutes. Then just repeat for the other side. It’s not rocket science and doesn’t have to be perfect.
7. If readily-made sweet chili sauce is not available, just combine some ketchup, hot sauce, and few drops of soy sauce over low heat. Pour over omelet.

If you like to go the tradition route and make it with oysters, the steps may differ since oysters will have to be handled differently. See this recipe instead - it’s also where I got the measurements from.

To end this post, I thought I would take a trip down memory lane...here is hubby eating the omelet (with oysters) in Taiwan, circa 2005. Sigh, such a good trip.


  1. I definitely liked this, but I'm not sure folks with native western tongues will like the slippery texture of these things. It was just great to finally taste these again after 5 long years...


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