Yes ladies, you heard right, that’s Welsh Eggs. These are a new one on me, and the internet is not very forthcoming on the subject . This recipe is another from the disturbing Make a Meal of Cheese. Predictably it is not the cheese which makes them Welsh (no prizes for guessing that it’s cheddar again here). I’m not entirely sure what does make them Welsh, to be honest. Lack of meat? The internet is unclear on the subject – here the Welsh Egg involves lamb mince, and here it involves ramekins. And leeks. This recipe features none of those things. (To be fair, who knows what makes a Scotch egg Scotch? Who are we to judge?) Anyway, onwards to the eats:
6oz Cheddar cheese (grated)
1lb potatoes (cooked and mashed)
Salt & pepper
4 eggs (hard-boiled)
1 egg (beaten)
Deep fat for frying
1 Mix together the cheese, potatoes, flour, salt and pepper. Divide the mixture into four, then mould around each hard-boiled egg
2 Brush each egg with beaten egg. Roll in breadcrumbs. Repeat this process once more.
3 Fry in hot, deep fat until golden and crisp. Drain thoroughly. Serve either hot with vegetables or cold with salad.
- My first foray into deep frying passed off without incident. Having seen many health and safety videos I had damp tea towels on hand, but happily no one lost any eyebrows or required reconstructive facial surgery.
- I am too lazy to make breadcrumbs and bought ready, er, crumbed bread. I was well pleased to see that they were a violent shade of orange just like Scotch eggs from the shop!
- The eggs are huge – tennis ball sized almost. However they fried in a matter of minutes.
- I used a litre of oil in a deep but wide pan, which resulted in having to turn the massive eggs over halfway through – the resulting eggs were not quite as done around their equatorial region, leading to weakness in the general egg structure, resulting in one egg looking like this –
The egg I just ate was very nice – crispy thin coating, gooey cheesey potato ooze from within. And an egg in the middle. As a rule I’m not too keen on deep-fried things when sober, but there’s always a place in my arteries for a good scotch egg, and these offer a passable veggie version. I think were I to do this again I would make the potato/ cheese layer slightly thinner in order to reduce the bulk of the thing – these are a plate and cutlery affair, unlike the more picnic friendly traditional Oeuf d’Ecosse. Taste-wise it’s very cheesey, and although the cheese and potato combo can never go that wrong I wouldn’t want to eat this if it were any more cheddary. As usual this dish could withstand much stronger flavouring – not sure what spices would compliment it, though perhaps the leeks mentioned on one of the blogs linked to above would be good. Something a little sharp definitely.
Update: I just ate half of one of the remaining eggs as I am too jazz to make a proper dinner. I now feel completely stuffed, slightly nauseated and have no desire to consume any food ever again. Welsh Eggs – know your limits!
Welshed by Alix