Creamy Hangtown Fry
|Whipping cream||2 Tablespoon|
|Shucked raw oysters||1⁄4 Pound, if large, cut into bite-size pieces|
|All-purpose flour||1⁄2 Cup (8 tbs)|
|Cracker crumbs||3 Tablespoon|
Beat eggs and cream together until blended; set aside.
Coat oysters with flour; shake off excess.
Dip oysters in beaten eggs, then roll in cracker crumbs; set slightly apart on a rack and let stand until surface is slightly dried, about 30 minutes.
Melt 2 tablespoons of the butter in a 10- to 12-inch frying pan over medium-high heat.
When hot, place oysters slightly apart in pan.
Cook, uncovered, until golden, about 1 minute on each side.
Lift out with a spatula; drain on paper towels and keep warm.
Add remaining 1 tablespoon butter to pan; when melted, add remaining beaten eggs.
As eggs begin to set on bottom, lift cooked portions to allow uncooked egg to flow underneath; cook until eggs are firm but still moist.
Slide eggs out of pan onto a warm platter; top with oysters.
Season to taste with salt and pepper.
Serving size: Complete recipe
Calories 1294 Calories from Fat 712
% Daily Value*
Total Fat 80 g122.7%
Saturated Fat 37.8 g189.1%
Trans Fat 0 g
Cholesterol 1277.6 mg425.9%
Sodium 1421.8 mg59.2%
Total Carbohydrates 89 g29.5%
Dietary Fiber 4.2 g16.8%
Sugars 11.3 g
Protein 51 g101.8%
Vitamin A 46.8% Vitamin C 10.1%
Calcium 22% Iron 41.6%
*Based on a 2000 Calorie diet