Welsh Eggs Original Recipes

WELSH EGGS

Steps:

• Butter 6 ovenproof dishes lavishly. Sprinkle 1/4 cup of the grated cheese in the bottom of each buttered dish.
• Break the eggs in a saucer and then slip the eggs (2) over the surface of the cheese. Take care not to break yolk. Allow 2 eggs per dish.
• Sprinkle the remainder of the cheese over the surface of each dish. Sprinkle with salt and pepper to taste.
• Place in a 325° oven for 20 minutes or until the eggs are fairly firm and just coated over. Serve at once.
• Serve with wedges of buttered toast for dipping into the egg yolk and the melted cheese.

WELSH EGGS (ORIGINAL)

Steps:

• Melt the butter or oil in a medium saucepan and then add the 3 tablespoons flour. Stir around until the flour is absorbed and the mixture is smooth. Continue to stir until it thickens slightly, or browns a little.
• Add the 1 cup milk and bring to a boil.
• Add the chopped leeks, mustard, pepper, and salt. Stir until thickened and cooked -- about 5 minutes. Add the chopped boiled eggs.
• At this point, if you wanted, you could add a little cheese.
• Divide the hot egg mixture among the toast, and enjoy.

OLD-FASHIONED SCOTCH EGGS

Steps:

• Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
• In a large deep skillet heat about 1 inch of vegetable oil until hot.
• Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

WELSH EGGS

Steps:

• Butter 6 ovenproof dishes lavishly. Sprinkle 1/4 cup of the grated cheese in the bottom of each buttered dish.
• Break the eggs in a saucer and then slip the eggs (2) over the surface of the cheese. Take care not to break yolk. Allow 2 eggs per dish.
• Sprinkle the remainder of the cheese over the surface of each dish. Sprinkle with salt and pepper to taste.
• Place in a 325° oven for 20 minutes or until the eggs are fairly firm and just coated over. Serve at once.
• Serve with wedges of buttered toast for dipping into the egg yolk and the melted cheese.

WELSH CAKES

Steps:

• Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
• Chill dough 1 to 2 hours.
• Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

REAL WELSH RAREBIT

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.