Fried Oyster Omelet Recipes

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FRIED-OYSTER OMELET



Fried-Oyster Omelet image

Categories     Egg     Breakfast     Brunch     Fry     Oyster     Spring     Gourmet

Yield Makes 1 serving

Number Of Ingredients 6

1/4 cup all-purpose flour
1/4 cup ground saltine crackers (about 8)
Salt and pepper
4 large eggs
4 shucked oysters
2 tablespoons unsalted butter

Steps:

  • Put flour and ground saltine crackers in 2 separate small bowls and season flour with salt and pepper. Beat 1 egg with a fork in a small bowl and season with salt and pepper. Pat oysters dry and coat, 1 at a time, in flour, then egg, then cracker crumbs, shaking off excess between each coating. Put coated oysters on a plate.
  • Beat remaining 3 eggs with a fork for omelet. Heat butter in an 8-inch nonstick skillet over moderate heat until foam subsides, then fry oysters until golden, about 1 minute per side, transferring with tongs to paper towels to drain.
  • Reduce heat to moderately low, then add eggs to skillet and cook, stirring gently, until half set, about 1 minute. Season with salt and pepper. Arrange oysters over half of eggs opposite skillet handle, then continue to cook until eggs are just set, about 1 minute more. Fold omelet over oysters and invert onto a plate.

SAN FRANCISCO HANGTOWN FRY (OYSTER OMELET)



San Francisco Hangtown Fry (Oyster Omelet) image

Tadich Grill is a restaurant in SF that serves this entree. This is from the cookbook Savoring San Francisco.

Provided by hellokitty

Categories     Breakfast

Time 20m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 8

4 large fresh oysters or 6 medium fresh oysters
salt and pepper
1/2 cup dried breadcrumbs, fine
1 slice bacon
1 tablespoon unsalted butter
3 eggs, lightly beaten with salt and pepper
rosemary sprig (to garnish)
1 tablespoon Tabasco sauce

Steps:

  • Sprinkle the oyster with salt and pepper. Dredge in bread crumbs. Set aside.
  • In a six-inch omelet pan or cast-iron skillet, fry the bacon until lightly crisped. Drain on paper toweling.
  • Pour off the fat in the pan and add butter. Fry the oysters until lightly browned. Reduce heat and add eggs.
  • Let the eggs set and then lift up edges of the omelet, so that egg liquid can run underneath and cook.
  • When it is totally set, lay the bacon over the top.
  • Ease out onto a plate; flip back into pan bacon-side down. Finish cooking.
  • Garnish with herb sprigs and serve with Tabasco.

Nutrition Facts : Calories 803.1, Fat 44.2, SaturatedFat 17, Cholesterol 780.4, Sodium 1096.9, Carbohydrate 50.2, Fiber 2.5, Sugar 4.5, Protein 47.9

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