Gather all the ingredients.
Put water in a saucepan, and gently put eggs. Make sure the eggs are completely covered with water. Bring the water to a boil over medium heat. Meanwhile, rotate the eggs with a spoon once in a while (tip to note: this is to make sure the egg yolks stay in the center). Once the water boils, lower the heat and simmer for 12 minutes. Discard the water and run under cold water or transfer to iced water to let cool completely before peeling the eggs.
Finely dice the onion.
The finer the onion is, the better the texture is for this recipe. Soak in cold water for 10 minutes. This helps to remove their pungency and soften their flavor.
Cut the pickles/cornichons/gherkins into small pieces.
In the bowl with mashed boiled eggs, add the diced onion and pickles.
Mix all together. Squeeze ½ lemon (about 1 Tbsp) and mix again.
Drain the oysters well. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
Toast the panko over medium heat until golden brown, about 10 minutes. Transfer the panko into a bowl or shallow dish and allow to cool.
Coat the oyster with flour and pat off any excess flour. Then coat the oyster with egg mixture (1 large egg + 1 Tbsp water).
Lastly coat the oyster with toasted panko on both sides, gently pressing to adhere the batter.
Bake at 400ºF(200ºC) for 15 minutes. Serve hot with homemade tartar sauce and shredded cabbage (I recommend this cabbage slicer that shreds cabbage super thinly like Tonkatsu restaurant!).
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