Hangtown Oyster Fry

Name: Hangtown Oyster Fry
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
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

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.