Xialun Temple East Oyster Omelette Introduction
The Fuan Temple Evening Market is different from the night market; it sells vegetables, fish, meat, and fruits, and of course, snacks and small eats. "Temple East Oyster Omelette" is famous in the Xia-lun Evening Market. The owner, Liu Dong-teng (born in 1966), initially ran a motorcycle shop in Taipei but returned to his hometown to start a business that did not perform well. Therefore, starting in 1996, he switched to driving a rice harvester to help others harvest rice. With long agricultural off-seasons, he also sold oyster omelettes on the side. Since 2006, based on his ten years of cooking experience and a steady customer base, he began to professionally sell at fixed times and places. The preparation of "Temple East Oyster Omelette" involves heating oil in a flat pan, adding oysters, pouring a batter mixed with chives over the oysters, cracking an egg on top, flipping it over, adding greens, and then flipping it again to cover the greens with the omelette until cooked through. The method of making "Temple East Oyster Omelette" is derived from Liu Dong-teng's long-term selling and observation; starting with the oysters ensures they cook properly. Flipping it over not only cooks the egg but also allows it to retain its moisture, preventing it from being too watery, and helps avoid an off-flavor from half-cooked oysters. Regarding the oysters, Liu Dong-teng collaborates long-term with oyster farmers, ensuring that the oyster seedlings do not come into contact with fresh water. If oysters are exposed to fresh water, they expand and, when cooked, will shrink.
