San Francisco Hangtown Fry Oyster Omelet Food

HANGTOWN FRY

Steps:

• Combine first 5 ingredients, beat'til yolks and whites are just mixed.
• If the oysters are large, cut into bite sized pieces.
• Pat Oysters dry, dust with flour.
• Heat a nonstick frying pan over med-high heat.
• Add butter.
• Fry Oysters 30 seconds per side.
• Add Egg mixture.
• As eggs firm, carefully lift the edges to allow uncooked mixture to flow under the omelet onto the pan.
• When omelet is firm, cover with a plate, invert the omelet onto the plate.
• Garnish with Parsley and crumbled Bacon.
• This goes very well with sour dough toast.

SAN FRANCISCO HANGTOWN FRY (OYSTER OMELET)

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.

HANGTOWN FRY

Steps:

• Preheat broiler with rack 8 inches from heat source. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Keep warm.
• Whisk together 2 eggs, 1 tablespoon cream, 1/2 teaspoon parsley, 1/4 teaspoon salt, and pepper.
• Combine flour and a pinch of salt and pepper. Dredge oysters in flour mixture, shake off excess, and transfer to a plate.
• Heat 1 tablespoon butter in an 8-inch ovenproof skillet over medium-high heat until foamy. Add half the oysters, and cook, flipping once, until golden, about 3 minutes total.
• Reduce heat to medium, and pour egg mixture over oysters in skillet. Cook until bottom is set, about 1 minute. Place skillet under broiler, and broil until top and center are just set, 30 seconds to 1 minute. Slide omelet onto a plate, and top with half the bacon. Serve immediately. Wipe out skillet, and repeat to make another omelet.

FRIED-OYSTER OMELET

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.

HANGTOWN FRY

Steps:

• Cook bacon in heavy large skillet over medium heat until almost crisp. Using tongs, transfer to paper towels and drain. Pour 2 tbsp drippings from the skillet into small bowl. Wipe skillet clean.
• Whisk 1 egg and milk in small bowl to blend. Mix breadcrumbs and saltines in shallow dish. Dip oysters into the egg mixture, then into breadcrumb mixture, turning to coat completely. Place on plate. Heat vegetable oil in same skillet over high heat. Add oysters and sauté, about 30 seconds per side. Transfer to plate.
• Whisk remaining 4 eggs in bowl to blend. Heat 1 tbsp reserved fat in medium nonstick skillet over medium heat. Place 2 bacon slices off center in skillet, laying slices parallel and about 1" inch apart. Pour
• 1/4 of eggs over bacon. Place 3 oysters atop bacon. Pour another 1/4 of the eggs over oysters. Cover and cook until almost set (about 2 minutes).
• Using spatula, fold omelet in half. Cover and cook until omelet is set (about 2 minutes). Slide off onto plate. Repeat for second omelet.