Eggs With Oysters Noel Recipes

EGGS WITH OYSTERS NOEL

Steps:

• Starting about half an inch from the top of each egg and using a serrated knife or a medium-size pair of pointed scissors, carefully cut around the small end of the egg. Lift end of shell off and discard.
• Empty the contents of the egg into a mixing bowl. Reserve the shell. Continue preparing the remainder of the eggs in this fashion.
• Rinse the empty shells with hot water and drain carefully. Remove the membrane. When cool, arrange the shells, open end up, in egg cups.
• Add salt and pepper to eggs and beat until well blended.
• Place a skillet on the stove and add about 1/2 inch of water. Bring the water to a simmer. Place a smaller saucepan in the water and in it melt 1 tablespoon butter. Add eggs and cook while gently stirring constantly all around the bottom and sides with a wire whisk. When slightly thickened, add the remaining butter and blend well. Remove from the heat.
• Using a spoon, put equal amounts of scrambled eggs in the empty shells, filling them three-quarters full. Spoon 1 chopped oyster into each shell. Spoon equal portions of whipped cream mixed with horseradish, lemon juice and cayenne pepper over the oysters and cover tops with sesame seeds. Mixture will protrude above the shell. Serve immediately.

LEMON-CAPER DEVILED EGGS WITH FRIED OYSTERS

Steps:

• For the deviled eggs: Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. To the food processor, add the mayo, mustard, capers, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the egg yolk mixture into the egg whites.
• For the fried oysters: Fill a Dutch oven or deep, heavy saucepan with about 3 inches of oil and heat to 350 degrees F over medium-high heat.
• In a shallow dish, combine the cornmeal, flour, baking powder, paprika, salt and pepper. Pour the milk and any oyster liquor into another shallow dish. Dip the oysters in the milk, then dredge them in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping again in the milk and the cornmeal mixture.
• Working in batches, lower the breaded oysters into the hot oil and fry, turning frequently, until golden brown, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
• To assemble, place a fried oyster on each deviled egg and dust with paprika. Serve immediately.

SMOKED OYSTER-STUFFED EGGS

Steps:

• Drain oysters.
• Pat with paper towels to remove as much oil as possible.
• Coarsely chop oysters.
• Halve hard cooked eggs lenghtwise.
• Remove yolks and set whites aside.
• Place yolks in a bowl.
• Mash well with fork.
• Add mayonnaise, 2 tablespoons of chives, mustard, pepper, and chopped oyster.
• Mix well.
• Pipe or spoon egg yolk mixture into egg white halves.
• Garnish with snipped chives.
• Chill for 4 hours.

EGG FOO YONG WITH OYSTERS

Steps:

• Heat a 10-inch nonstick skillet over medium-high heat. Add 1 tablespoon oil and when hot, add oysters. Stir-fry 1 minute. Add sprouts, celery, onion, soy sauce and sugar and stir-fry for 1 minute. Place mixture into a large bowl; set aside.
• Lightly beat eggs with salt in a bowl. Reheat the pan. Add remaining 1 tablespoon oil and when hot, pour in the eggs. Cook without stirring them, lifting the edges occasionally to avoid burning, and let the uncooked portion run underneath the cooked part. When eggs are firm but still partly liquid, drain the oyster mixture through a sieve placed over a bowl. Reserve the liquid and spread the oyster mixture over the eggs. Fold 1/2 of the egg mixture over the other to make a semicircular pie. Cook 1 1/2 minutes; lift up curved side with spatula and gently flip onto the other side. (The omelet doesn't need to leave the pan; just pivot on folded side.) Cook 1 1/2 minutes. Slide onto a heated platter and serve immediately or keep warm while making the gravy.
• For the gravy, pour the reserved oyster-mixture liquid into the same skillet. Heat to boiling over medium heat. Mix the cornstarch with 2 tablespoons of water in a cup until dissolved; whisk into liquid state in the pan. Boil 1 minute, until slightly thick and clear. Pour over eggs or serve separately.

HANG TOWN FRY

Steps:

• For the vinaigrette: Combine the vinegar, parsley, mustard, garlic, tomatoes and some salt and pepper in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Put some arugula in a bowl and lightly dress with some of the dressing.
• For the fry: Heat 2 teaspoons canola oil in an 8-inch nonstick saute pan over medium heat. Add the bacon and slowly cook until the fat has rendered and the bacon is crisp. Transfer to a paper-towel-lined plate using a slotted spoon.
• Add 1/4 cup canola oil to the pan that you cooked the bacon in and heat until the oil begins to shimmer. Put the flour on a plate and sprinkle with salt and pepper. Sprinkle the oysters with salt and pepper and dredge in the flour, then tap off the excess. Fry the oysters until golden brown on both sides and just cooked through. Transfer to a plate lined with paper towels. Discard the oil in the pan and wipe with a paper towel.
• Return the pan over medium heat. Whisk together the creme fraiche and eggs and sprinkle with salt and pepper. Add the butter to the pan and cook until it begins to sizzle. Add the oysters and eggs and cook, stirring constantly, until soft curds form.
• Divide between 2 plates and top with the dressed arugula. Drizzle with more of the vinaigrette and garnish with crisp bacon.