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Wyau Cymreig (Welsh Eggs)

Wyau Cymreig (Welsh Eggs) is a modern Cymric (Welsh) recipe for classic picnic dish of eggs with a potato, leek and cheese coating that are finished with breadcrumbs and deep fried. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Eggs (Wyau Cymreig).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Makes:

Rating:

Tags : Cheese Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae hwn yn fersiwn Cymreig o 'Scotch Eggs', gyda gorchudd cennin, tatws a chaws (yn hytrach na chig selsig) o amgylch wyau wedi'u berwi'n galed sydd wedi'u gorchuddio a briwsion bara ac yna wedi'u ffrio mewn olew ddwfn i'w gorffen. Roedd y rhain yn weddol gyffredin yn y 19eg ganrif, ond wedi diflannu i raddau helaeth ar ôl hynny (er y byddai fy nain yn eu gwneud ar gyfer te cynhaeaf o bryd i'w gilydd [maen nhw'n wych wedi'u bwyta y tu allan]) ond maent yn araf yn dechrau dod yn ôl. O ystyried eu bod yn gymharol syml a rhad i'w gwneud, mae'n syndod iddynt ddiflannu... er y gallai hynny fod â rhywbeth i'w wneud â dibrisio diwylliant Cymru. Rydw i wedi bod yn chwarae gyda'r rysáit ychydig a dyma ganlyniadau fy arbrofion yn seiliedig ar yr hyn yr wyf yn ei gofio o goginio Nain (y rysáit, yn anffodus, heb ei ysgrifennu i lawr). Mae'r sesnin yn debyg i Scotch Eggs Nigeriaidd fy ngwraig (heb y tsilis).

Cynhwysion:

700g o datws, eu haneru a'u stemio ac yna eu plicio
200g o gaws Cheddar coch Cymreig, wedi'i gratio
1 llwy fwrdd o flawd plaen
ychydig o lefrith neu laeth enwyn
100g o gennin, wedi'i dorri'n fân
25g o fenyn
pinsiad hael yr un o bowdr garlleg a mace
1/8 llwy de pupur cayenne
1/8 llwy de pupur du
8 wy wedi'u berwi'n galed, wedi'u plicio
75g o flawd
1 wy, wedi'i guro
200g o friwsion bara mân, i orchuddio
olew ar gyfer ffrio dyfn
halen a phupur du, i sesnio

Dull:

Toddwch y menyn mewn padell ffrio dros wres canolig. Ychwanegwch y cennin a'u ffrio am tua 4 munud, nes eu bod yn feddal ac yn dryloyw. Crafwch y cynnwys i fewn i brosesydd bwyd a digrynwch i dorri. Cyfunwch y tatws wedi'u plicio, cennin wedi'u prosesu a chaws mewn powlen a dechrau stwnsio. Ychwanegwch y sesnin a'r blawd a pharhewch i stwnsio nes yn llyfn. Os yw'r gymysgedd yn rhy sych, ychwanegwch ychydig o lefrith. Rydych yn anelu at gysondeb crwst ychydig yn wlyb. Rhannwch y cymysgedd yn wyth dogn, fflatiwch y rhain rhwng eich cledrau ac yna defnyddiwch i lapio'r wyau. Gan ddefnyddio dwylo â blawd arnynt, pwyswch yr ymylon i selio a llyfnhau'r gymysgfa i siâp wy. Curwch yr wy mewn powlen fas a throchwch yr wyau wedi'u gorchuddio â thatws a chaws yn hwn cyn trochi yn y briwsion bara. Sicrhewch fod yr wyau Cymreig wedi'u gorchuddio'n llwyr (trochwch yn ôl yn y melynwy os oes angen ac yna yn y briwsion bara unwaith eto). Cynhesu olew mewn ffrïwr dwfn neu wok i 180C. Rhowch yr wyau yn ofalus mewn basged, yna gostyngwch i'r olew poeth a'u ffrio am tua 6 munud, nes eu bod wedi brownio'n gyfartal ar y tu allan. Rhowch o'r neilltu i oeri a gweinwch gyda'ch hoff saws dipio (saws mwstard sy'n draddodiadol).

English Translation

This is a Welsh equivalent of Scotch Eggs, with a leek, potato and cheese coating (rather than sausage meat) around hard boiled eggs that's breaded and then deep fried to finish. These were fairly commonplace in the 19th century, largely vanished after that (though my grandmother would occasionally make them for harvest tea [they're fantastic eaten outside]) but are slowly starting to make a comeback. Considering they're relatively simple and cheap to make, it's surprising that they disappeared... though that might have something to do with the devaluing of Welsh culture. I've been playing with the recipe a little and these are the results of my experimentation based on what I remember of nain's cookery (the recipe, unfortunately, was never written down). I've brought in the seasoning for Nigerian-style Scotch eggs (without the chillies).

Ingredients:

700g potatoes, halved and steamed then peeled
200g Welsh red cheddar, grated
1 tbsp plain flour
a little milk or buttermilk
100g leeks, finely chopped
25g butter
a generous pinch each of garlic powder and mace
1/8 tsp cayenne pepper
1/8 tsp black pepper
8 hard-boiled eggs, shelled
75g flour
1 egg, beaten
200g fine breadcrumbs, to coat
oil for shallow frying
salt and black pepper, to season

Method:

Melt the butter in a frying pan over medium heat. Add the leeks and fry for about 4 minutes, until soft and translucent. Scrape the contents into a food processor and pulse to chop.

Combine the peeled potatoes, processed leeks and cheese in a bowl and start to mash. Add the seasonings and flour and continue mashing until smooth. If the mixture is too dry add a little milk. You are aiming for a slightly wet pastry-like consistency. Divide the mixture into eight portions, flatten these between your palms then wrap around the eggs. Using floured hands press the edges to seal and even the mixture into an egg shape.

Beat the egg in a shallow bowl and dip the potato and cheese covered eggs in this before dipping in the breadcrumbs. Ensure that the Scotch eggs are completely coated (if necessary dip back in the egg yolk and then in the breadcrumbs once more).

Heat oil in a deep fryer or wok to 180C. Carefully place the eggs into a basket, lower into the hot oil and fry for about 6 minutes, until evenly browned on the outside. Set aside to cool and serve with your favourite dipping sauce (a mustard-based sauce would be traditional).