Hangtown Fry

Name: Hangtown Fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Cuisine: American
Ingredients: raw shucked oysters for cooking, drained weight 240 g; egg 7 ea; all-purpose flour 35 g; panko breadcrumbs 50 g; unsalted butter 40 g; fully cooked bacon 80 g; scallions 15 g; black pepper 0.25 tsp

Quick answer

Total time: 45 min
Level: Medium
Servings: 3 servings
Ingredients: 8

About this dish

Breaded oysters, fried first, sit in a skillet of eggs as distinct pieces rather than disappearing into a seafood scramble.

The bacon goes in already cooked, since the short egg stage can only reheat it, not cook raw pork buried in a thick omelet. A wide pan keeps the egg layer shallow enough to set without long, fierce heat. The lid helps finish the top, though leaving it on too long steams the oyster crust soft.

Ingredients

servings

IngredientAmount

raw shucked oysters for cooking, drained weight

egg7 ea

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Instructions

5 steps

1

Check oysters for shell fragments and pat dry.

Beat 1 egg for breading and put flour and panko on separate plates.
2

Coat oysters lightly in flour, egg and panko.

Beat remaining 6 eggs with pepper; chop cooked bacon and scallions.
3

Melt butter over medium heat in a 28 to 30 cm skillet.

Cook oysters in one layer for 6 to 8 minutes, turning once. Continue until the thickest oyster reaches at least 85°C in the center and stays there for at least 1 minute.
4

Space oysters evenly and pour eggs around them.

Scatter half the bacon and scallions over the pan and cook over medium-low heat for 3 minutes.
5

Cover and cook over low heat for 4 to 5 minutes more, until no liquid egg remains and the egg layer reaches at least 71°C in the center. Add remaining bacon and scallions and serve immediately.