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.

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