Not yet tried....

......But soon will be. I saw in a magazine (Delicious, March 2010) how to make your own scotch eggs. Not only do they look tasty, they look like some fun to make- My favourite part of the recipe "make sure they're not too hot, or they'll explode" Haha.

This is the recipe: (taken directly from Delicious, March 2010)

Ingredients
10 medium free-range eggs, at room temperature
550g good-quality pork sausages or sausagemeat
125g dried breadcrumbs
Vegetable oil, for deep-frying

Method
1. Fill a large saucepan with water and bring to the boil. Place 8 of the eggs in the boiling water and cook for 2-3 minutes. Run cold water over them immediately to stop them cooking any further, then peel them whole and set aside.

2. Remove the skin from the sausages (if you’ve bought sausages), then dip your hands in cold water and divide the meat into 8 balls. With wet hands, press the centre of each ball to make a well. Place a cooked egg in each well and carefully close the meat around it. Chill on a large plate for 2 hours to firm up.

3. Crack the 2 uncooked eggs into a shallow bowl and whisk with a fork. Pour the breadcrumbs onto a plate. Dip each Scotch egg in the egg, then roll in the crumbs and chill for 30 minutes. Repeat until each egg has a double layer of crumbs.

4 If using a deep-fat fryer, heat the vegetable oil to 150°C – if it’s too hot the eggs will explode and the meat will not cook through. Alternatively, fill a deep, heavy-based frying pan with oil to a depth of 7cm, and use a thermometer to check it has reached the correct temperature. Carefully lower the Scotch eggs into the oil and cook for 5-7 minutes. Lift out with a spider or slotted spoon and drain on a plate lined with kitchen paper.

I'm going to attempt to make them in the next couple of days, so, I'll report back how I got on! And whether any of my eggs exploded!

Charlotte xXx