This dish was originally made with small Pacific Coast Olympia oysters.
1 dozen oysters
Fine cracker crumbs
3 tablespoons butter
Drain oysters on paper towels. Dip into flour seasoned with salt and pepper, then in 1 well-beaten egg, then into cracker crumbs. Fry in heated butter for a few minutes or until nicely browned on both sides. Beat remaining 8 eggs with salt and pepper. Pour over oysters and cook until firm on the bottom. Turn with a large spatula and cook the second side a minute or two longer.