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.