The Guinness World Records has today confirmed that egg producer Clarence Court has set a new record for World’s Largest Scotch egg.
Made using a Clarence Court Ostrich Egg, the meaty mélange weighs in at 6.2kg, the equivalent to a bowling ball.
In order to break the previous record, Clarence Court called upon Lee Streeton, Executive Chef at Rocco Forte’s Brown’s Hotel.
Using a 1.7kg ostrich egg, 4kg of Gloucester Old Spot sausage-meat, 940g of haggis and 800g of breadcrumbs for the coating, the entire cooking process took more than eight hours, with ninety minutes alone spent boiling the egg.
Contrary to popular belief, the Scotch egg was not invented by the Scots rather London food shop Fortnum & Mason, who first concocted this portable version of sausage and eggs in 1738.
“Genuine Scotch eggs epitomise good, honest food, so what better than to make an extra large version using the best of British?,” says Lee.
“As a chef that is passionate about sourcing local ingredients, it has been enormous fun to re-create this much-loved picnic staple and champion a food that has been part of our history for hundreds of years.”