Taiwanese Oyster Omelet

I didn’t taste my first Taiwanese oyster omelet—a Taiwanese street food classic—in Taipei. Sadly, I’ve never been there. My first encounter with this extraordinary dish occurred in a frantic underground corridor in the New York subway system. Passing a small stall, I watched a chef toss oysters with eggs, add a sweet ketchup sauce, and flip it onto a paper plate. It seemed so incongruous in that setting that I simply had to try it.It was love at first bite. I was enchanted by the way the softness of the eggs danced up against the deliciously briny slipperiness of oysters. But what made the oyster omelet so special was the way the oysters and eggs were swept away by a mysterious and deliciously sticky substance. It was like a musical composition—each note different—and I found myself taking one bite and then another as I tried to tease out the flavors.I couldn’t stop thinking about that dish, and I found myself dredging up excuses to use that particular subway. But one day, as I sat in that frenzied airless space with busy commuters hurtling past me, it hit me that I’d much prefer eating in the quiet of my own kitchen.But what was the mystery substance? It turns out that the secret ingredient is sweet potato starch, one of the staples of the Taiwanese kitchen. It adds a wonderful textural note to the omelet, and I’ve loved playing around with it in this recipe. I also discovered that this wonderful combination of flavors tastes even better made with small, freshly shucked oysters.If you want to save a little time, instead of making your own, you can pick up some sweet chili sauce from your local Asian market; there are dozens of brands. My recipe is really easy and makes more than you need, but it keeps forever in the refrigerator.

By

Ruth Reichl

Ruth Reichl

Ruth Reichl started musing about food professionally in 1972, when she published Mmmmm: A Feastiary. Since then, she’s published seven books, won six James Beard Awards, hosted multiple television and radio shows, and has judged more culinary competitions than anyone can count. As co-owner of the Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she was the restaurant critic for the Los Angeles Times and The New York Times before serving as editor in chief of Gourmet magazine. Always on the go, Ruth lives in upstate New York with her husband, Michael Singer, a television news producer.

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Updated on August 2, 2023

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Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.

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