Click on the image, above to submit to Pinterest.

Cocos ac Wyau (Cockles and Scrambled Eggs)

Cocos ac Wyau (Cockles and Scrambled Eggs) is a traditional Cymric (Welsh) recipe for a classic shellfish pie of cockle meats in a béchamel sauce that's baked with a cheese or shortcrust pastry crust. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Cockles and Scrambled Eggs (Cocos ac Wyau).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : British Recipes Cymric/Welsh Recipes

Original Recipe

Byddid yn bwyta’r cocos a’r wyau gyda brechdan o fara haidd a bara ceirch yn ardal Porthmadog, ac fe’u cyfrifid yn foethyn yno. Byddai gwragedd Penrhyndeudraeth yn cerdded i Borthmadog gynt i werthu cocos. Aent o ddrws i ddrws gan ddawnsio a chanu’r rhigwm: ‘Cocos a wya Bara ceirch tena Merched y Penrhyn Yn ysgwyd ‘u tina!’

Cynhwysion:

1.25l o gocos (yn eu cregyn) 2-3 wy wedi’u curo saim cig moch, i ffrio pupur du, at flas

Dull:

Tywalltwch dŵr dros y cocos mewn sosban a’u codi i’r berw. (Peddiwch â’u gor-ferwi gan fod hynny’n peri iddynt fynd yn wydn; dim ond digon i'r cregyn agor.) Hidlwch y cocos a rhowch i'r neilltu iddynt oeri. Tynnech y cnawd cocos allan o’u cregyn, cun eu golchi’n drwyadl a’u taenu ar liain mawr i’w sychu. Nawr ffriwch y cocos mewn ychydig o saim cig moch, gan droi i'w gorchuddio yn y saim cyn eu symud i ochr y badell ac arllwys yr wyau i mewn. Coginiwch yr wyau, gan droi gyda llwy bren, nes eu bod yn dechrau setio. Nawr cymysgwch bopeth gyda'i gilydd, gan ei droi â llwy bren wrth ffrio, a'i sesno â phupur du. Parhewch i goginio nes nad yw'r wyau bellach yn rhedeg (ond gwnewch yn siŵr eu bod yn dal yn feddal). Gweinwch i frecwast gyda bara ceirch.

English Translation

This cockle and egg mixture was eaten between slices of barley bread or oatcakes in the district around Porthmadog, and it was regarded as a luxury there. In the past, women would walk from Penrhyndeudraeth to Porthmadog to sell cockles. They would knock on doors, dancing and singing the following rhyme:

Cockles and eggs
Thin oat cakes,
The girls of Penrhyn
shaking their booties!

Ingredients:

1.2l cockles (in their shells)
2-3 eggs, well beaten
bacon fat, for frying
ground black pepper, to taste

Method:

Place the cockles in a saucepan, cover with water and bring to a boil. (Don't over-boil them as that makes them tough; cook just enough for the shells to open.)

Drain in a sieve then set aside to cool until they can be handles. at this point, remove the cockle meats from their shells and set on a large tea towel to dry.

Now fry the cockles in a little bacon grease, turning to coat them in the grease before moving them to the side of the pan before pouring in the eggs.

Cook the eggs, stirring with a wooden spoon, until they start to set. Now mix everything together, stirring with a wooden spoon while frying, and seasoning with black pepper. Keep cooking until the eggs are no longer runny (but make sure they are still soft).

Serve for breakfast with Welsh oatcakes.