Skip to main content
Main

Broiled Oysters

Broiled oysters served on toast with melted butter, coarse sea salt, pepper, and pickles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Broiled Oysters

Ingredients

Directions

Prepare

  1. Prepare the oysters as for frying.

  2. Dry the oysters well.

  3. Dip the oysters in melted butter.

  4. Rub a fine wire broiler with butter or salt pork.

Broil and serve

  1. Place the oysters on the broiler over hot coals.

  2. Cook until the juice flows.

  3. Place three or four oysters on each piece of toast.

  4. Pour a little melted butter over the oysters and season with pepper.

  5. Serve with any kind of pickles.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters
Provide the main ingredient; cooking until the juice flows firms and sets their texture.
Melted butter
Adds fat and richness, coats the oysters and helps them brown while broiling.
Toast
Soaks up oyster juices and butter, giving the dish a crisp base.

The step that matters

Cook until the juice flows. Oysters cook quickly over direct heat. Removing them as soon as their juices begin to run keeps them tender and prevents them from drying out or toughening.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More broiled oysters recipes

on Toast 4 See all 108 →

You might also like

Mock Oyster SoupMock Oyster Soup21 recipesCorn FrittersCorn Fritters6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes