Recipe Summary

2 servings


Ingredient Checklist


Instructions Checklist
  • Drain oysters, reserving 3 tablespoons oyster liquor. Chop 4 oysters; set remaining oysters and oyster liquor aside.

  • Melt 1 1/2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Dissolve soda in whipping cream; gradually stir into flour mixture with reserved oyster liquor. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chopped oysters, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside, and keep warm.

  • Melt remaining butter in an 8- inch omelet pan or heavy skillet over medium heat; add reserved oysters, and sauté 1 minute. Drain oysters; set aside and keep warm.

  • Combine eggs, milk, remaining salt, and pepper in a small mixing bowl; beat well. Pour egg mixture into omelet pan or skillet. Cook over medium heat, lifting edges of omelet and tilting pan to allow uncooked portion of omelet to flow underneath.

  • Cook until egg mixture is set and no longer flows freely; place reserved sautéed oysters over half of omelet. Fold omelet in half over oysters; transfer to a warm serving platter. Serve immediately with reserved oyster sauce.

  • Note: Repeat procedure for additional servings.


Oxmoor House Homestyle Recipes