AIBU to have a real fear of cooking Scotch Eggs?

[Inextremis]

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 :)

I'm nervous of deep oil frying and I'd be worried that the wok would be too unstable for hot oil but that's me.

I would use a high-sided saucepan instead of a wok. Woks are not designed for deep fat frying

OK, thanks both, transferring oil, to high-sided saucepan now :)

A wok will work just fine or you can bake them in the oven or airfryer (deep fried is best though) try to make the sausage coating consistent thickness around the eggs and not too thick

I have a fear of shop-bought ones as they just seem gross to me! I’m sure homemade will be gorgeous though.

We did them in a wok and it was fine. And tasty, he said. I don't eat eggs, so mine had a mozzarella ball inside the mince, and that was melty goodness.

I make vegetarian ones (with a kind of cheesy lentil mixture instead of sausage meat) and bake them in the oven, spray the outside with spray cooking oil and turn them every so often so each side browns a bit. Don't know if that would work for meat ones ?

Cooking your own Scotch eggs is an activity that's so easily avoided. It depends how real your fear is!

On a serious note though, just don't let the oil get hot enough to spit everywhere - they'll just overdo on the outside. Use a bit of bread to test the temp. You'll be fine.

They're cooked! It all went rather well - they're now in the oven keeping warm with some chips whilst I heat baked beans to go with them (classy, eh?). Might post a photo if I remember to take one.

Mmmmm. Now I want home made scotch eggs with chips and beans.

I like the idea of the ones with cheese in

They also work pretty well in the air fryer.

Here they are! I'm pretty proud of myself - DH loved them, I loved them - and they were still soft in the middle (ie, a bit of runny yolk). Thanks for the handholding during the cooking - just knowing I'm not the only one to have cooked these things at home really helped calm me down :) I'll be making them again (is tomorrow too soon?, asks DH).

@Inextremis wow, they look so professional ❤️

Of course they are. Woks are literally used for deep frying all the time.

Except for most of the world where this is the utensil for it.

Home made scotch eggs are bloody lovely. They used to be my party piece although I haven’t made any for at least a decade. I used to use a very large saucepan so the oil was deep enough to deep fry but still only a third of the way up the pan. In an incident totally unrelated to scotch eggs I did set my wok on fire last year doing chicken for sweet and sour, so I’m a bit wary of deep oil in there now.

Yes but they're used to it.

Practice makes perfect yes but the poster said woks werent designed for it, they literally are.

I do mine in the air fryer. No turning!
Well done!

Bit dramatic to say you have ‘a real fear’
🙄

@Inextremiscan I ask how you made them so the yolk was still runny? I've never made them but just assumed the yolk would turn solid!

I always just put mine in the oven, I never fry them. Baked is best!

I made scotch eggs in a school home ec lesson about 50 years ago now! Yours look lovely op.

I used one of those plastic egg things that change colour, and boiled the eggs until it was just inside the 'medium' marker, then straight into iced water. They were just firm enough to peel, and still soft on the inside.