Welsh Eggs

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:

Welsh Eggs

6oz Cheddar cheese (grated)

1lb potatoes (cooked and mashed)

1.5oz flour

Salt & pepper

4 eggs (hard-boiled)

1 egg (beaten)

Breadcrumbs

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.

Results

welshegg3 002

Notes

  • 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 –

welshegg2 003

Conclusion

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

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17 responses to “Welsh Eggs

  1. Dear God, woman! This is one of the most amazing things I have ever seen. I can’t believe that mere hours after you publish this, someone has already searched for ‘welsh egg’ and found this post – where has this dish been all my life?

    By the way, Welsh Eggs involving leeks are in The Cookery Year under ‘Anglesey Eggs’ and I am definitely trying them at some point. Not least because that version recommends not ramekins, but pastry boats! Pastry boats: The ramekin you can eat!

    I am still scared of deep frying which probably stems from the traumatic experience of being forced to create a short play about chip pan fire safety at primary school.

  2. These sound utterly brilliant!

  3. OOH NOM. I need to try this, being a Sensitive Veggie type who doesn’t do Scotch eggs.

    I think the reason Welsh rarebit is Welsh is because of the cheese-instead-of-meat aspect, so maybe this is similar?

  4. This may be the snack I have been waiting for all my life. I will report back when I’ve had a go…

  5. My 1887 recipe from a welch cook book: reprinted by christine ingram
    6 hard boiled eggs
    flour seasoned with salt and paprika
    1 leek chopped
    2 teaspoons sunflower oil
    3 cups fresh white bread crumbs
    grated zest and juice of 1 lemon
    1/2 cup vegetarian shredded suet
    4tablespoons chopped fresh parsley
    1 teaspoon dried thyme
    salt and ground black pepper
    1 egg beaten
    1/2 cup dried bread crums
    oil fro deep frying

    peel hard boild eggs and toss in seasoned flour,set aside
    fry the leeks in sunflower oil for 3 minutes, until softened but not browned. remove from the heat and let cool, then mix with the fresh bread crumbs, lemon zest and juice, suet, herbs and salt and pepper, if the mixture is a bit to dry add a little water.

    Shape the mixture around the eggs, molding it firmly with your hands, then toss first into the beaten egg and then the dried bread crumbs. set aside on a plate to chill for 30 minutes. this will firm them up before cooking.

    deep frye at 375 in deep fat fryer for 3 minutes in two batches drain on paper towels . Hope ya’ll like it.

  6. Bec may be on to something re Welsh meaning meatless. Glamorgan Sausages are meat-free, a kind of cheesey stuffing mix made into sausage shapes and fried. I suppose all those frolicking lambs on the hillsides were for export (to England, France or wherever) and the natives had to manage without meat.

  7. The head cook at the London College of Furniture used to cook these fairly regularly when I was there 1976-79. Looking at the one that broke open I would suggest that your potato mix was too runny to start with. I have been looking for this recipe for some time as I long to taste them again. They really are superb , although not to everyones taste. I will certainly make the potato mix as thick as possible as this will soften with frying. 30 minutes in the fridge to firm them sounds like a good idea as well.

  8. You can buy fresh Welsh Eggs at Fenwick’s Delicatessen in Newcastle upon Tyne. 95p each! They are flavoured with mustard powder and red peppers as well as the cheese and potato.

  9. Brian – they sound delicious! Love the idea of mustard and pepper to balance the richness.

  10. Lorraine Pascale in the TV series “Home Cooking Made Easy” made Scotch Eggs in the over rather than deep frying. She sprayed them in oil and cooked them in the over at 200 C for 25 minutes. They looked OK on the TV. Maybe Welsh eggs can be cooked in the oven too?

    The recipe can be found at http://www.celebritykitchen.co.uk/lorraine-pascales-herbed-baked-scotch-egg

  11. I mean “oven” not “over”. Sorry.

    Elly – yes they are delicious. Unfortunately they don’t always sell them!

  12. Another method for oven-cooking egg-and-breadcrumbed items is to beat a little oil into the egg (1 teaspoon per egg, approx). This ensures an even coating, and, thriftily, uses very little oil.

  13. A fishshop in whitley bay northeast england has been selling these for years yum yum.

  14. KGB, some friends of mine reported having a very nice holiday in Whitley Bay last year – maybe this is why!

  15. I used to have these welsh eggs at school 35 years ago.!!! No body would believe me no one had herd of them. They were delicious !!!

  16. I had these as a child on holiday in Wales but the recipe was a bit different. Shredded sautéd leeks were added to the potato mixture and Caerphilly cheese was used in place of cheddar.
    This would explain the ‘Welshness’ of the eggs!

  17. Carter’s of Whitley Bay have always sold these, and they are delicious, especially when still warm out if the trier.