Crispy Oyster Omelette

Step 1

Pat the oysters dry with paper towels by pressing gently on each one to remove excess liquid; this helps them crisp up when cooked.

Step 2

Crack the 4 eggs into a bowl and whisk vigorously with a fork until the yolks and whites are completely mixed and uniform in color, about 30 seconds.

Step 3

Sprinkle the 2 tablespoons of cornstarch over the dry oysters and toss gently with your fingers until each oyster has a thin, even coating.

Step 4

Stir the 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 0.5 teaspoon of sugar into a small bowl until the sugar dissolves; set this glaze aside.

Step 5

Heat 2 tablespoons of oil in a 10-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 6

Add the cornstarch-coated oysters to the hot oil in a single layer and cook without moving them for 2 minutes until the undersides turn golden brown.

Step 7

Gently flip each oyster with a spatula and cook the other side for 1 minute until light golden; transfer oysters to a plate.

Step 8

Add the remaining 2 tablespoons of oil to the same skillet over medium heat; when the oil shimmers, pour in the whisked eggs and let them spread into a thin, even layer.

Step 9

Cook the eggs undisturbed for 90 seconds until the bottom and sides set but the center is still slightly wet; you should hear a gentle sizzle.

Step 10

Arrange the cooked oysters in the center of the omelette; immediately fold the near half of the omelette up and over the oysters using a spatula, creating a half-moon shape.

Step 11

Cook for 30 seconds more, then transfer the omelette to a plate by sliding it out of the skillet onto a serving plate.

Step 12

Drizzle the reserved glaze over the top of the omelette; scatter the sliced scallions over the glaze.