I wanted to share my first attempt at Scotch Eggs and the things to remember. One: The meat will spread farther than you'd think, keep squishing and stretching it. Two: If you cook them for too long it doesn't appear to affect the egg - up to a point I'd assume. I had perfect magma eggs, however I over cooked and burned the meat on the one pictured sliced open. Three: Do this now, they're epic.