Oyster Omelet

Parboiling oysters in their own liquor concentrates their briny flavor while firming their texture, preventing them from releasing excess moisture into the eggs during cooking. The oyster liquor, thickened with a butter-flour roux, creates an emulsified sauce that clings to the omelet without making it soggy. Cooking the omelet over moderate heat allows the proteins in the eggs to set gently, creating a tender, custardy interior that contrasts with the plump oysters.