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Oyster Omelet Ashraf

This recipe is courtesy of Zak Pelaccio of Fatty Crab.

  • Servings: 1

Source: Martha Stewart Living, February 2006


  • 4 large eggs
  • 1 tablespoon dark soy sauce
  • 1 pinch of coarse salt
  • 3 tablespoons peanut oil
  • 4 medium oysters, shucked and reserved in their liquid
  • Kecap manis, for serving
  • Sriracha sauce, for serving
  • 2 scallions, thinly sliced crosswise
  • 2 sprigs fresh cilantro, leaves picked


  1. Line a plate with paper towels; set aside. In a medium bowl, whisk together eggs, soy sauce, and salt. Heat a wok over high heat until very hot; add oil, swirling to coat. When oil begins to smoke, add egg mixture; fry, swirling pan to cook eggs until browned on one side, slightly runny on the top.

  2. Place oysters on top of omelet; using a metal spatula, turn over, and cook a few seconds more. Slide omelet onto prepared plate to drain. Turn out omelet onto a serving pate. Garnish with kecap manis, Sriracha, scallions, and cilantro leaves. Serve immediately.

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