Hangtown Oyster Fry
Ingredients
| 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.
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