Oyster Omelette

dinner • Singapore

450

kcal

18g

Protein

28g

Carbs

30g

Fat

✓ Verified by Singapore Calorie

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About Oyster Omelette

Crispy egg omelette with oysters and starch

How to Make Oyster Omelette (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Oyster Omelette, locally known as 'Orh Luak', is a beloved staple of Singapore’s vibrant hawker scene. Found in bustling kopitiams and night markets, this savory dish is an iconic part of Singapore’s multicultural food heritage. Traditionally, Oyster Omelette consists of plump, briny oysters folded into a fluffy egg base with a crisp outer layer, enhanced by tapioca starch for a delightful chew. The dish speaks to Singapore’s culinary fusion, combining Teochew roots with local influences, resulting in a unique taste experience that’s simultaneously hearty and indulgent. What makes Oyster Omelette stand out is its ability to capture the essence of Singaporean comfort food while providing a canvas for innovation. Today’s health-conscious version lightens up the classic by using less oil, leaner cooking methods, and more eggs for extra protein, making it suitable for dinner without the heaviness. The umami flavor of fresh oysters, aromatic garlic, and a touch of chili come together for a dish that’s satisfying yet balanced. Perfect for those craving authentic Singaporean hawker fare with a healthier twist, this recipe brings the iconic kopitiam experience right to your kitchen.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: shellfish, eggs, soy

Ingredients(for 1 medium plate (suitable for a Singaporean dinner for one))

100g Fresh oysters (rinsed and drained)
4 large Eggs (preferably Omega-3 enriched)
2 tablespoons Tapioca starch (or sweet potato flour)
4 tablespoons Water (for starch slurry)
2 cloves Garlic (minced)
2 stalks Spring onions (chopped)
1 tablespoon Light soy sauce (use reduced sodium for healthier option)
1/4 teaspoon White pepper
1 tablespoon Canola oil (or any heart-healthy oil)
1 small Fresh red chili (sliced (optional, for garnish)) - optional
2 tablespoons Coriander leaves (chopped, for garnish) - optional

Instructions

1
Prepare the starch slurry by mixing tapioca starch with water until smooth. Set aside.
2 minutes
Ensure the starch is fully dissolved for even consistency.
2
Beat eggs in a bowl with light soy sauce and white pepper. Stir in half the chopped spring onions.
3 minutes
Do not overbeat; keep some texture for a fluffier omelette.
3
Heat half the oil in a large non-stick pan over medium-high heat. Sauté garlic until fragrant, about 30 seconds.
1 minute
Do not brown the garlic to avoid bitterness.
4
Pour in the starch slurry and spread into a thin layer. Cook until edges are crisp and translucent.
3 minutes
The starch creates the signature chewy, crispy texture.

Why This Dish is Healthy

Choosing this healthy Singaporean Oyster Omelette means enjoying authentic hawker flavours with mindful ingredients. It’s lower in oil and refined starch compared to the traditional style, and features lean protein to keep you fuller for longer. High-protein meals help stabilise blood sugar, support weight management, and build muscle. This version is also gluten-free if gluten-free soy sauce is used, making it accessible to more dietary needs.

This Oyster Omelette is naturally rich in protein from eggs and oysters, which provide essential amino acids for muscle repair and satiety. Oysters are an excellent source of zinc, iron, and vitamin B12, while eggs contribute choline for brain health. By using canola oil and reducing the amount, this recipe cuts down on saturated fats. The incorporation of spring onions, garlic, and coriander adds antioxidants and micronutrients, making this a nutrient-dense meal that supports overall health.

Pro Tips

💡Tip 1: Use the freshest oysters possible for best flavor and food safety.
💡Tip 2: Do not overcook the eggs or oysters to keep the omelette moist and tender.
💡Tip 3: For extra crispiness, let the starch layer cook undisturbed before adding eggs.

Storage & Serving

Best enjoyed fresh, but can be refrigerated in an airtight container for up to 1 day. Reheat gently in a non-stick pan to retain texture; avoid microwaving to prevent rubberiness.

Best served: Dinner