Minggu, 12 Maret 2017

Oyster omelet - Recipe

 Oyster omelet

On the South Beach Diet one eats a lot of eggs. The meal plan features eggs or egg whites every day and I like to vary the ways to cook them.

Last week I was wandering down the aisles at the Asian supermarket and smelt something delicious cooking. It was a demonstration for cooking oysters. A crowd of people gathered around to watch the store clerk make omelets with oysters. There was a jovial atmosphere as the people waited to have a sample. As they watched her cooking, recipes were discussed among strangers. One man gave a recipe for oysters braised with roast pork belly. That is a delicious dish but not SBD-friendly but I could adapt the recipe for oyster omelet to fit the Phase I of the SBD.

So I bought a bag of oysters and here is the recipe:


2 eggs, beaten
4 to 6 oysters, depending on size
Lots of cilantro, finely chopped
Some chopped green onions
Pepper to taste - I didn't bother with salt as the oysters are salty enough
A splash of sesame oil
Olive oil

  1. Blanch the oysters in boiling water for a minute. Drain them in a colander and chop them in small pieces.
  2. Preheat a small frying pan and pour some oil into the pan.
  3. Add the cilantro and green onions to fry for about half a minute.
  4. Add the oysters and pour the eggs over the lot in the pan.
  5. Splash some sesame oil over the eggs.
  6. Turn the heat to low and let the eggs cook in the pan. Do not touch the eggs. Just let them do their own thing until the eggs are set.
  7. Slide a spatula under the eggs and turn them over to cook for another minute. The eggs should have formed a cooked sheet and are easy to lift.
  8. Dish up and enjoy. I cut the omelet in wedges and it yielded two servings.


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