Taiwanese oyster-omelette

Crack the eggs, drop in the oysters, pour the batter and scatter some greens: a Taiwanese oyster omelette starts sizzling on the griddle. Follow the steps, flip at the right moment, keep an eye on the heat, and finish with a sweet and savoury sauce. The crisp edges are the goal. It plays like a quick cooking lesson with a night-market feel, free in your browser and ready without any download.

Simulation