I'm in my 60s, a keen cook, and yet I'm sitting here worried, because I'm about to cook my very own home-made Scotch eggs for the first time. If you cook them regularly, do you have any tips? I'm going to be frying them in deep oil in a wok, so they'll need turning (as opposed to a deep fat fryer). I don't know why I've never cooked these before, or why they make me so nervous - but they do! Reassurance welcomed :)