Artemia Omelette Recipe

Rinse and clean Artemia

Place the live Artemia biomass in a fine-mesh sieve or cheesecloth. Rinse under a gentle stream of cold water for about 30–45 seconds to remove salt and debris. Transfer Artemia to a bowl and add 1 cup cold water with 1/4 tsp fine salt. Swirl gently for 30 seconds, then drain thoroughly in the sieve. Repeat once if water is very cloudy.

Acid wash and drain

Return the drained Artemia to the bowl, add 1/2 tablespoon lemon juice, toss gently to lightly brine and neutralize any strong marine flavor. Let sit 1 minute, then drain well and pat dry on paper towels to remove excess moisture. Set aside.

Prepare rice flour slurry

In a medium bowl, whisk 1/2 cup rice flour with 3 tablespoons cold water and 2 tablespoons milk (if using) until smooth and lump-free. The batter should be slightly thicker than crepe batter — it will help bind Artemia and eggs.

Beat eggs and season

Crack 4 large eggs into the bowl with the rice slurry. Add 1/2 teaspoon fine sea salt and 1/4 teaspoon ground white pepper. Whisk vigorously until the mixture is homogenous and slightly frothy, about 30 seconds.

Incorporate Artemia and aromatics

Fold the drained Artemia, 2 tablespoons thinly sliced chives, minced shallot and garlic into the egg batter. Add 1 teaspoon soy sauce and 1/2 teaspoon sesame oil. Mix gently to distribute ingredients evenly. Taste a small amount by cooking a teaspoonful in a hot pan and adjust seasoning if necessary.

Preheat pan

Heat a nonstick or well-seasoned 10–12 inch skillet over medium heat. Add 2 tablespoons neutral cooking oil and swirl to coat. Heat until the oil shimmers but does not smoke (about 1–2 minutes).

Sauté aromatics (optional step)

If you prefer a milder raw shallot/garlic flavor, quickly sauté the minced shallot and garlic in the hot oil for 30–45 seconds until fragrant and translucent before adding the egg mixture. Remove from pan briefly to cool slightly, then return to batter mixture.

Pour and set

Pour the egg-Artemia batter into the hot skillet. Tilt the pan to distribute evenly. Let cook undisturbed for 1.5–2 minutes until the edges begin to set and the underside is golden.

Finish cooking

Reduce heat to low. Using a spatula, gently lift edges and tilt the pan to let any uncooked egg flow underneath. Cook another 1–2 minutes until mostly set but still slightly moist on top. For a folded omelette, fold one-third over center, then another third, or slide onto a plate and fold in half.

Optional browning

For a slightly crisp exterior, increase heat to medium for the final 30 seconds, watching carefully to avoid burning.

Slide the cooked Artemia omelette onto a serving plate. Scatter remaining chopped chives and optional microgreens on top. Serve immediately with a lemon wedge on the side to squeeze over the omelette for brightness.

Leftovers: Cool to room temperature, wrap tightly, and refrigerate up to 24 hours. Reheat gently in a nonstick skillet over low heat to avoid drying.