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Fried Oyster Omelet
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Submitted by:
Jimmy |
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This dish originated during the callifornia gold rush in a city called Hangtown. This dish is also refered to as a Hangtown fry. |
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INGREDIENTS:
- 1/4 cup(s) , Flour
- 1/4 cup(s) , Saltine Crackers Ground
- 1/2 teaspoon(s) , Salt and Pepper
- 4 large , Eggs
- 4 large , Oysters Shucked
- 2 tablespoon(s) , Unsalted Butter
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| Instructions: |
Put flour and ground saltine crackers in 2 separate small bowls and season flour with salt and pepper. Beat 1 egg with a fork in a small bowl and season with salt and pepper. Pat oysters dry and coat, 1 at a time, in flour, then egg, then cracker crumbs, shaking off excess between each coating. Put coated oysters on a plate.
Beat remaining 3 eggs with a fork for omelet. Heat butter in an 8-inch nonstick skillet over moderate heat until foam subsides, then fry oysters until golden, about 1 minute per side, transferring with tongs to paper towels to drain.
Reduce heat to moderately low, then add eggs to skillet and cook, stirring gently, until half set, about 1 minute. Season with salt and pepper. Arrange oysters over half of eggs opposite skillet handle, then continue to cook until eggs are just set, about 1 minute more. Fold omelet over oysters and slide onto a plate. |
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