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Creamy Hangtown Fry

the.instructor's picture
  Eggs 5 Large
  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
  Butter/Margarine 3 Tablespoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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

Creamy Hangtown Fry Recipe