1 pint (about 24 small or 12 medium oysters; ~480 ml) fresh oysters, parboiled, drained from their liquor, and cut in halves
1 Thin White Sauce, enough to pour around omelet on the platter (see cross-reference)
Instructions
1. Prepare and cook one Plain Omelet according to Farmer's Plain Omelet recipe (p. 98). Do not fold or plate yet.
2. Parboil the oysters: place the shucked oysters and their liquor in a small saucepan over medium heat (approximately 350°F / 175°C equivalent stovetop level) and cook for 1–2 minutes, until the edges of the oysters just begin to curl and the flesh turns opaque — a technique sometimes called poaching or parboiling, meaning a brief, gentle cook in liquid just below a rolling boil. Drain thoroughly, discarding or reserving the liquor for another use.
3. Cut the parboiled oysters in halves.
4. Fold the halved oysters into the omelet while it is still in the pan, then fold the omelet over in the standard manner: 20–30 seconds total fold time, until the egg is fully set and no wet egg is visible at the seam.
5. Turn the finished omelet out onto a warmed serving platter.
6. Prepare Thin White Sauce according to Farmer's Thin White Sauce recipe and pour it around (not over) the omelet on the platter. Serve immediately while the sauce is fluid and the omelet is hot.
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