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Cocos ac Wyau
Cockles and eggs
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
Published 1980
The cockle recipes in Welsh Fare include a tempting Pastai gocos (cockle pie), but I have chosen this easier one, which comes from the seaside village of Cricieth, where I spent several boyhood holidays.
Ingredients
- cockles in their shells,
1 litre 1 quart - eggs, large or medium, beaten
- bacon fat,
Method
‘Cover the cockles with water and bring to the boil. Boil the cockles for a few minutes only. (Boiling for a long period causes them to become tough.)
‘Take the cockles out of their shells, wash them well and lay them out on a large cloth to remove excess moisture. Fry them in a little bacon fat, tossing them well in the fat before pouring the beaten eggs over them. Stir well with a woo