Oyster Omelette

Preparation info
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By Neil Perry

Published 2008

  • About

This is classic hawker-style fare — if you like oysters, you’ll love this omelette. Breathtakingly simple, it relies on getting the oil really hot to give the omelette its crisp texture.


  • 12 freshly shucked oysters
  • 3 free-range or organic eggs
  • 4 cloves


Whisk together the eggs, garlic, spring onions, sea salt, shaoxing and oyster sauce.

Heat the oil in a wok over high heat until just smoking, drop in the egg mixture and gently stir until almost set. Add the oysters and carefully flip the omelette over. Cook until starting to crisp underneath, slide onto a plate, drizzle with chilli sauce and serve.