Ingredients
Pottle of 12 oysters (Nelson or Bluff)
2 eggs, beaten
Liquid from oysters
12 toothpicks
SIDS LOW SUGAR RASPBERRY VINEGAR
Ramekin
Directions
Drain the oysters but retain the liquid. Place oysters in the fridge until needed.
Beat together eggs and oyster liquid. Pour into a large frypan and make a thin omelette. Slide omelette onto a flat surface then cut into strips 2 cm wide. Roll up an oyster in an omelette strip then secure with a toothpick. Fill a ramekin with SIDS LOW SUGAR RASPBERRY VINEGAR and serve with the oysters.
