|Black pepper||1⁄4 Teaspoon|
|Shucked oysters||1 Cup (16 tbs), drained (12 Medium Sized)|
|Soda cracker crumbs||1⁄2 Cup (8 tbs)|
1. In a small bowl, beat the eggs with the milk, salt, and pepper. Roll the oysters in the cracker crumbs, then dip them into the egg mixture and coat again with the cracker crumbs. Reserve the egg mixture that remains.
2. Melt the butter in a heavy 9-inch skillet over moderate heat. Add the oysters and cook uncovered, for 30 seconds, or until golden brown on one side. Turn them over, reduce the heat, and pour the remaining egg mixture over the oysters.
3. Cook until the eggs are set and lightly browned. During the cooking, lift the cooked egg mixture with a pancake turner to let the uncooked part run underneath. Remove the eggs and oysters to a warm platter and serve.
Serving size: Complete recipe
Calories 999 Calories from Fat 541
% Daily Value*
Total Fat 61 g93.4%
Saturated Fat 26.4 g131.8%
Trans Fat 0 g
Cholesterol 1246.4 mg415.5%
Sodium 2112.1 mg88%
Total Carbohydrates 51 g16.9%
Dietary Fiber 2.6 g10.3%
Sugars 4.3 g
Protein 60 g120.9%
Vitamin A 53.3% Vitamin C 32.4%
Calcium 21.6% Iron 95.7%
*Based on a 2000 Calorie diet