Oysters are a delicious shellfish that can be prepared in many different ways. While eating oysters raw on the half shell is popular, one of my favorite ways to enjoy oysters is to scald them Scalding oysters is a cooking technique that originated in Maryland and remains a tasty regional specialty
In this comprehensive guide, I’ll explain everything you need to know to scald oysters at home, including step-by-step instructions, tips for success, and serving ideas. After reading this, you’ll be able to scald oysters like a pro!
What is Scalding Oysters?
Scalding oysters involves briefly cooking the oysters in boiling water or steam until the shells just begin to open This technique cooks the oysters lightly while still retaining their fresh, briny flavor
The scalding process causes the oyster shells to open slightly, making it easy to access the plump oyster meat inside. Scalded oysters are then typically served warm with melted butter, cocktail sauce, or other dipping sauces.
Compared to eating oysters raw, scalding mollifies their texture while accentuating their natural sweetness. The buttery, briny taste of scalded oysters is simply delightful. It’s no wonder this cooking method has been popular in Maryland for ages!
Benefits of Scalding vs Eating Oysters Raw
While I enjoy raw oysters, scalding has some advantages:
- Warms and slightly cooks the oysters, modifying the texture.
- Allows the oyster liquor to plump up the meat.
- Makes it easier and safer to open the shells to eat.
- Reduces risk of bacteria compared to raw.
- Accentuates the oysters’ sweet, buttery taste.
The brief scalding gives the texture a pleasant warmth while retaining the fresh brininess of raw oysters. It’s a great way to enjoy their flavor with a slightly different experience.
How to Choose Oysters for Scalding
When selecting oysters for scalding, keep these tips in mind:
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Buy very fresh live oysters. They must be alive before cooking. Discard any with cracked shells.
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Choose medium to large-sized oysters. Small oysters can overcook too quickly. Larger oysters will scald more evenly.
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Pick oysters with deeply cupped shells. These tend to contain more juice and meat.
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Get unshucked oysters in the shell. Shucked oysters won’t scald properly.
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Select a briny oyster variety like Atlantic, Pacific, or Olympia. Their bold flavor stands up well to scalding.
Choosing excellent fresh oysters is key for successful scalding and a great briny taste.
How to Clean and Prep Oysters for Scalding
Proper cleaning and prep ensures the oysters taste their absolute best:
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Rinse – Rinse oysters under cold running water to remove any mud or debris on the shells.
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Saltwater soak – Soak oysters in a bowl of cold saltwater for 30 minutes to an hour. This helps purge any grit inside the shells.
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Scrub – Use a stiff brush to scrub the shells thoroughly to remove algae and other residue.
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Rinse again – Give oysters a final cold water rinse before scalding.
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Refrigerate – Keep oysters chilled at 40°F or below until ready to scald.
Proper cleaning removes bacteria and contaminants while the saltwater soak purges any residual sand.
How to Cook Scalded Oysters
Ready to learn how to scald oysters for perfect results? Follow these simple steps:
What You Need
- Fresh live oysters in the shell
- Large pot with lid
- Steamer basket or colander
- Oyster knife
- Oven mitt
- Serving platter
Steps for Scalding
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Bring water to a boil – Fill a large pot 3/4 full with water. Cover and bring to a rolling boil over high heat.
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Steam the oysters – Place oysters in a single layer in a steamer basket or colander. Lower into the pot, cover, and steam for 5-7 minutes.
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Check for doneness – After 5 minutes, carefully remove the lid using an oven mitt. Check if the oyster shells have opened slightly, which indicates they are done.
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Remove opened oysters – Use tongs to transfer steamed oysters to a serving platter as they open.
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Discard unopened oysters – Any oysters that haven’t opened after 7 minutes may not be safe to eat, so discard them.
Be extremely careful of the hot steam when checking doneness. And never eat oysters that didn’t open during steaming. Enjoy your scalded oysters immediately while hot.
Serving and Eating Scalded Oysters
The delicious briny oyster meat of scalded oysters deserves a proper presentation:
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Arrange the opened oysters on a platter lined with crushed ice. Slide an oyster knife into each one to loosen the meat.
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Provide small oyster forks so guests can easily extract the oyster.
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Serve with melted butter, cocktail sauce, mignonette sauce, or lemon wedges for squeezing.
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Have plenty of napkins on hand – slurping the sweet oyster meat from the shell can get messy!
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Optional garnishes include parsley, paprika, bacon bits, or thin crackers.
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Chilled dry white wine or sparkling wines pair excellently with scalded oysters.
Scalded oysters make for fantastic finger food at parties and gatherings. Just be sure to provide enough napkins and wet wipes!
Tips for Perfectly Scalded Oysters
Follow these tips for scalding success:
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Check oysters regularly as they steam. Pull them immediately once the shells open.
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Add lemon juice or white wine to the steaming water for extra flavor.
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Use a tightly sealed pot to get the water boiling rapidly.
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Don’t overcrowd the steamer basket. Oysters need space to steam evenly.
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Let oysters sit in their juices for 5 minutes after scalding to reabsorb the natural liquor.
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Chill scalded oysters immediately if not serving right away. They should be eaten hot or cold, not lukewarm.
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Discard any oysters that haven’t opened after 7-8 minutes of steaming.
Master these techniques for perfectly scalded oysters every time. It just takes practice!
How to Store Leftover Scalded Oysters
Looking to save some scalded oysters for later? Here are some storage tips:
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Allow oysters to cool completely, then drain off any excess liquid.
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Place oysters in an airtight container and cover with fresh milk or buttermilk.
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Refrigerate for up to 2 days. The dairy milk helps preserve and also tenderizes them.
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For longer storage, shuck the oysters, place in an airtight container, cover with their own liquor or clam juice, and freeze for up to 3 months.
Storing scalded oysters in milk keeps them plump, moist, and tender for enjoying later. Frozen shucked oyster meat also retains its flavor well.
Common Questions about Scalding Oysters
If you’re new to scalding oysters, here are answers to some frequently asked questions:
How do I know if an oyster is alive before scalding? A live oyster will keep its shell tightly closed. If the shell gapes open, the oyster is dead and should be discarded.
What type of oysters work best for scalding? Medium to large oysters with deep, cupped shells full of liquor work best, such as Atlantic, Pacific, Olympias. Avoid petite oysters.
How long should I steam the oysters? Check after 5 minutes, then again at 7 minutes maximum. Properly scalded oysters take 5-7 minutes to steam until the shells just crack open.
Can I grill or bake oysters instead of steaming? Absolutely! Just make sure to cook them briefly just until the shell opens – 5 minutes under a hot broiler or 1-2 minutes per side on a hot grill.
Can I eat oysters that didn’t open after steaming? It’s unsafe to eat any oysters that haven’t opened after cooking. Properly scalded oysters will open due to the heat and steam.