This dish was originally made with small Pacific Coast Olympia oysters.
- 1 dozen oysters
- 9 eggs
- Fine cracker crumbs
- 3 tablespoons butter
- Drain oysters on paper towels. Dip into flour seasoned with salt and pepper,
then in 1 well-beaten egg, then into cracker crumbs.
- Fry in heated butter for
a few minutes or until nicely browned on both sides.
- Beat remaining 8 eggs with salt and pepper. Pour over oysters and cook until
firm on the bottom.
- Turn with a large spatula and cook the second side a minute
or two longer.