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Hangtown Fry

Savory Oyster and Egg Skillet! Whip up a decadent Hangtown Fry with crispy oysters, scrambled eggs, and fresh scallions. Get cooking and indulge in a brunch favorite!

This classic California dish is a decadent brunch showstopper, marrying the richness of oysters with the comfort of scrambled eggs. Hangtown Fry, named after a notorious Gold Rush-era town, is a flavorful and indulgent treat that’s sure to impress your family and friends on a lazy Sunday morning.

Ready Time

40 mins


6 servings


  • 6 eggs
  • 1 1/2 pounds oysters, scrubbed and patted dry
  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons finely chopped scallions, for garnish


Crack the eggs into a bowl and whisk them together with a fork. Don’t overbeat them, just get them nice and mixed.

Set aside.

In a shallow dish, mix together the flour, paprika, salt, and pepper. Dredge the oysters in the flour mixture, shaking off any excess.

Heat the butter in a large non-stick skillet over medium-high heat.

Once melted and foamy, add the flour-coated oysters. Cook for about 2-3 minutes on each side, until they’re golden brown and crispy.

Push the oysters to one side of the skillet.

Pour the whisked eggs into the other side of the skillet and scramble them until they’re just set. Mix the eggs and oysters together in the skillet, breaking up any large curds.

Cook for another minute, until everything is well combined and heated through.

Serve hot, garnished with chopped scallions. You should end up with 6 generous servings!


Make sure to handle the oysters gently to avoid breaking them open and losing their juices.

If using freshly shucked oysters, give them a good rinse under cold water to remove any grit or sand.

Don’t over-flour the oysters – a light coating is all you need.

You can also use panko breadcrumbs for an extra crispy exterior.

When cooking the oysters, adjust the heat as needed to prevent burning.

You want a nice golden brown crust, not a dark brown one.

Scramble the eggs just until they’re set – you want them to still be nice and moist.

Overcooking will result in dry, rubbery eggs.

Feel free to customize the dish with some diced onions, bell peppers, or mushrooms added to the eggs for extra flavor.

For a fancier presentation, serve the Hangtown Fry with toasted bread or hash browns on the side.

Nutrional Value

  • Calories: 320
  • Total Fat: 19g
  • Saturated Fat: 8g
  • Cholesterol: 360mg
  • Sodium: 450mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 25g
Hangtown Fry
Hangtown Fry

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