2020-03-30 Us Weekly

INSTRUCTIONS

1

Pat the shucked oysters with a pa-

per towel to remove moisture.

2

In a small bowl, beat the egg with

the milk, cream, seltzer or club soda.

Dip the oysters in the egg mixture,

then in the panko flour.

3

In a frying pan, heat the butter.

Add the oysters and fry approximately

45 seconds on each side or until

cooked. Remove the pan from the

heat and set aside.

4

In a small bowl, beat the 2 eggs

lightly, add the mayo and beat again

until blended. In a skillet, cook the

eggs over medium heat. Cover with lid

for the last 2 minutes to cook through.

5

Plate the omelet. Place the oysters

on top and drizzle with a spoonful of

salsa. Enjoy!

INGREDIENTS

3 oysters, live,

raw, and

shucked fresh

1egg

1tbsp milk or

cream (or a

splash of seltzer

or club soda)

Panko flour

(all-purpose

works fine too)

1 pat butter

2 eggs, whole

2 tbsp mayonnaise

Fresh medium-

spicy salsa

SERVES 1

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v

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n

g

David Moscow wants you to get your hands

dirty! On his FYI series From Scratch, the

actor gathers ingredients around the globe

in hopes of inspiring viewers to experience other

cultures and interact with nature. If diving in the

Mediterranean isn’t in the cards, he suggests start-

ing small, with something like apple picking: “Not

only do you learn where your food comes from, but it

gets your blood flowing,” the Big star tells Us. Add a

sense of adventure to your morning with Moscow’s

delish egg dish: “Nobody cooks with oysters any-

more, but on an omelet, they’re incredible.”

SEAS THE DAY!

C

O

U

R

T

E

S

Y

O

F

D

A

V

I

D

M

O

S

C

O

W

From Scratch

airs Sundays

at 3 P.M.

on FYI.

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MARCH 30, 2020