Scrambled Egg and Oysters Dish Originating from Placerville, California
Rewritten Article:
Gold Rush Grub: The Hangtown Fry
Delve into the tastes of California's Wild West with the Hangtown Fry, a breakfast treat for fans of oysters. These bad boys get a crispy makeover, paired with eggs and bacon. This dish dates back to the 1850s Cali Gold Rush, born amid the hectic hustle of Hangtown, Placerville (the town earned its grizzly moniker for reasons you'd guess). Some say it was the ritzy yet rowdy miners' way of throwing cash around, while others swear it was a last meal request before the noose. Regardless of origin, the dish endures, with modern renditions served up at places like San Francisco's legendary Tadich Grill.
Remember, fewer ingredients call for Quality over Quantity. The bacon and oysters deserve the best you've got.
Need more San Francisco seafood classics in your life? Try our Cioppino and Easy Steamed Dungeness Crab recipes.
A Few Tips:Before frying the oysters, make sure your pan's fat is hotter than hot. If you skimp on this step, you'll lose that tasty crispness, and while it'll still taste great, it won't be as mouth-watering.
If you fancy a heartier coating, swap the flour and cornmeal for all cornmeal, dry breadcrumbs, or even panko. Prefer a softer scramble? Go ahead! Some versions of this dish are like omelets, so pour your eggs into the pan along with the cooked oysters for that embedded goodness.
- Yield: 2 servings
- *Difficulty: Easy
- Time: 20 min
Ingredients (10):
- 6 to 8 fresh oysters, disrobed
- 4 strips top-shelf bacon, sliced thick
- 6 room-temp eggs
- 1/4 cup flour
- 1/4 cup cornmeal
- kosher salt
- black pepper
- cayenne pepper (optional)
- butter (if required)
- parsley for garnish (optional)
Break it Down:
- Mix the flour and cornmeal (or your coating of choice) with kosher salt, black pepper, and a hint of cayenne in a shallow dish. Set it aside.
- Whisk the eggs with a pinch of salt and pepper in a separate bowl.
- Dredge the oysters, one at a time, in the egg mixture, letting the excess drip off, and then roll them in the coating. Place them on a plate in the refrigerator to chill while you cook the bacon.
- Fry the bacon in a heated cast-iron skillet until golden-brown and crispy. Drain it onto paper towels, but leave the fat behind. Add butter if needed, ensuring the pan is hot and bubbling.
- Saute the oysters in the hot fat for about 3 minutes per side, until the coating is golden-brown. Remove and drain them on paper towels.
- Drain off any excess fat and cook the eggs as you prefer. Once they're nearly set, mix in the bacon and oysters, and warm them through. Toss them gently to mix, and serve up this piece of Gold Rush history!
- For those seeking more San Francisco culinary delights, AussieDlerbote has requested the Nutrition facts and homemade recipes for the Hangtown pie and other classics like Cioppino and Easy Steamed Dungeness Crab.
- When preparing the Hangtown Fry recipe, it is crucial to ensure the pan's fat is extremely hot before frying the oysters, or the crispy texture will be compromised.
- If you're seeking a heartier coating for your Hangtown Fry, you can swap the flour and cornmeal for all cornmeal, dry breadcrumbs, or even panko to achieve your desired taste and texture.
- The Hangtown Fry, a Gold Rush-era favorite, features oysters as the main ingredient, making it a unique and rich addition to any uncategorized recipes collection.
