Eggs With Oysters Noel Recipes

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EGG FOO YONG WITH OYSTERS

Provided by Jason Epstein

Categories     main course

Time 15m

Yield 4 servings

Number Of Ingredients 10



Egg Foo Yong With Oysters image

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.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 4 grams, Sodium 653 milligrams, Sugar 9 grams, TransFat 0 grams

2 tablespoons peanut oil
6 medium shucked oysters
1/2 pound bean sprouts, root ends trimmed
1 stalk celery, cut into 1 1/2-inch julienne strips
1 green onion, cut into 1 1/2-inch julienne strips
2 tablespoons soy sauce
2 tablespoons sugar
8 eggs
1 teaspoon salt
1 teaspoon cornstarch (optional)

EGGS WITH OYSTERS NOEL

Provided by Marian Burros

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10



Eggs With Oysters Noel image

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.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 303 milligrams, Sugar 1 gram, TransFat 0 grams

4 large eggs
Salt to taste, if desired
Freshly ground pepper to taste
3 tablespoons butter
4 shucked oysters chopped very fine
4 tablespoons heavy cream whipped
1 teaspoon grated fresh horseradish
1 teaspoon lemon juice
1/8 teaspoon cayenne pepper
2 teaspoons toasted sesame seeds

LEMON-CAPER DEVILED EGGS WITH FRIED OYSTERS

Provided by Katie Lee Biegel

Categories     appetizer

Time 1h5m

Yield 24 deviled eggs

Number Of Ingredients 17



Lemon-Caper Deviled Eggs with Fried Oysters image

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.

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1 small clove garlic, grated
Zest of 1 lemon
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
3/4 cup fine cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup milk
24 small oysters, shucked, with their liquor, if possible
Smoked hot paprika, for garnish

OYSTERS ROCKEFELLER EGG ROLLS

Oysters Rockefeller is a classic, elegant and timeless appetizer from New Orleans. I love the flavor but wanted to try it in another of my favorite appetizers: egg rolls. I think the combination is a winner. -Renee Murby, Johnston, Rhode Island

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 10 servings.

Number Of Ingredients 15



Oysters Rockefeller Egg Rolls image

Steps:

  • In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving drippings in skillet. Place flour in a shallow dish. Sprinkle oysters with salt and cayenne pepper; toss in flour. Cook in reserved drippings until golden brown, 3-4 minutes; drain. , Wipe out skillet. In same skillet, cook shallot, garlic and parsley in canola oil over medium heat until shallot is tender, 2-3 minutes. Add spinach and lemon zest; cook, stirring occasionally, until heated through, 2-3 minutes. Transfer spinach mixture to a bowl; stir in oysters and bacon. , In a small bowl, whisk egg and 1 teaspoon water. Brush edges of an egg roll wrapper. Place ¼ cup oyster mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling. , In an electric skillet, heat ½ in. of canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. If desired, serve with cocktail sauce and lemon wedges.

Nutrition Facts : Calories 299 calories, Fat 18g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 427mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

6 bacon strips, chopped
2 cans (8 ounces) whole oysters, drained and patted dry
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon canola oil
1 tablespoon minced garlic
1 shallot, minced
1 teaspoon dried parsley flakes
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon grated lemon zest
10 egg roll wrappers
1 large egg
Oil for deep-fat frying
Optional: seafood cocktail sauce and lemon wedges

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