Hangtown Oyster Fry
|8 large eggs|
|3 tbs whipping cream|
|1/2 lb of shucked select raw oysters, drained|
|All purpose flour|
|3 tbs cracker crumbs|
|3 tbs butter|
|kosher salt and fresh cracked black pepper to taste|
This a recipe that was made famous in San Francisco during the California gold rush days. I marry oysters with eggs. It is delicious with a dry white wine. Directions:
- Beat the eggs with cream until well blended. Set aside.
- Coat oysters with flour and shake off excess.
- Dip the oysters in the egg mixture and roll in the cracker crumbs.
- Place oysters on a rack to dry. About 20 minutes.
- In a large saute pan, melt 2 tbs of butter over medium high heat.
- When butter is hot add the oysters and cook, turning once until golden. About 2 minutes.
- Remove oysters and set on a rack to drain.
- Melt remaining 1 tbs of butter in pan and pour in remaining egg mixture.
- Cook eggs lifting edges with a spatula to let uncooked portion flow underneath, until eggs are set but still moist on top. About 5 minutes.
- Slide eggs onto a warm platter and top with oysters.
- Season with salt and pepper.