|Shucked oysters||10 Ounce, drained (1 Jar)|
|All-purpose flour||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Finely crushed saltine crackers||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Bacon slices||3 , crisp fried|
If oysters are large, cut in half.
Season lightly with salt and pepper.
Roll each oyster in flour to coat lightly.
In a shallow dish, beat 1 egg with 1 tablespoon water.
Dip oysters in egg mixture, then roll in cracker crumbs to coat.
In a medium bowl, beat together remaining eggs, milk, salt and pepper.
To make 2 omelets: For each omelet, melt half the butter or margarine in a 10-inch skillet.
Add half the coated oysters; brown quickly over medium-high heat.
Do not overcook.
Pour half the egg mixture over oysters in skillet.
Reduce heat to low; cook until egg mixture is set.
During cooking, lift cooked egg mixture with a spatula and let uncooked egg mixture run underneath.