- 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.