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Nutritional Values
450kcal
28gProtein
28gCarbs
23gFat
1gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🥚 Eggs
🦐 Shellfish
Oyster Omelette
How to order / say it
Say it
蚵仔煎 — [o-ah-tsen]
Order
I'd like an oyster omelette, please.
Locally
我要一份蚵仔煎，謝謝。
Say locally
A savory egg omelette with fresh oysters and a starchy texture.
Why try it?
The oyster omelette is an iconic night market delicacy and showcases Taiwan's seafood-rich culture with its unique chewy texture.
How it tastes
The omelette is savory with a combination of soft oysters, fluffy eggs, and a slightly gelatinous texture from tapioca batter, topped with a sweet-spicy sauce.
Origin & History — first documented: 1950
Oyster omelette originated from the Fujian region and was brought to Taiwan in the 1950s, quickly adopting local flavors and textures to become a staple in night markets.
Recipe
Ingredients
- 🦐 200 g oysters
- 🥚 3 eggs
- 🌾 50 g tapioca starch
- 150 ml water
- 🥕 30 g green onions
- 🫒 20 ml cooking oil
- 🥣 50 ml sweet chili sauce
Method
- 1 Mix tapioca starch with water to form a batter.
- 2 Heat oil in a pan, pour the batter and cook until slightly firm.
- 3 Add oysters and pour beaten eggs over them.
- 4 Cook until omelette is set and serve with sweet chili sauce.
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