Clarence Court Cracks Guinness World Records title

Published on : 12 May 2022

GUINNESS WORLD RECORDS has today confirmed that speciality egg producer Clarence Court has set a new record for the 'Largest Vegetarian Scotch egg', in time for National Vegetarian Week (16-22nd May 2022), creating an egg that has weighed in at 8.3kg.

In order to break the record, Clarence Court used their in-house chef Leigh Evans to create his own Pea, Mint & Cheddar Scotch Egg recipe using just vegetarian ingredients. Using a 1.7kg ostrich egg, the entire cooking process took just under 6 hours, with ninety minutes alone spent boiling the egg.
Present on the day was a GUINNESS WORLD RECORDS adjudicator and the weighing in was supervised by two independent witnesses who weighed the scotch egg using large industrial scales.

Chef Leigh, said, “This was a first for me, having not created anything so large in my cooking career! I always enjoy a challenge, and this was one that I really did enjoy doing. I am delighted to have broken a GUINNESS WORLD RECORDS title and have had enormous fun creating this much-loved picnic staple but glad I got lots of practice in before the judging day!"

The recipe that was created by Chef Leigh consisted of:

- 1 Ostrich Egg
- 3300g Marrowfat peas
- 1500g Frozen peas
- 1000g Grated Cheddar cheese
- 700g Sage & onion breadcrumbs
- 1000g Hot water
- 80g Salt
- 20g Ground white pepper
- 20g Dried mint
- 1000g Semolina
- 1000g Liquid egg
- 2000kg Panko bread crumbs
- 15000kg Rapeseed oil (For frying)

- Bring a large pan of water to the boil. Boil ostrich egg for 1 hour 20 mins
- Whilst the egg is cooking, combine the peas, cheese, mint, salt and pepper.
- Blend in a food processor and finish with a hand blender.
- Mix the sage & onion breadcrumbs and water together.
- Combine the 2 together and mix well.
- Peel the cooked egg.
- Form the pea mixture around the egg and blast chill for 30 minutes for it to slightly firm up.
- In 3 separate trays, place the semolina, liquid egg and breadcrumbs individually.
- Roll the formed egg in semolina. Then roll into the egg, making sure it is completely covered with no gaps.
- Finish by rolling in the breadcrumb.
- Place back in the blast chiller to firm up again.
- Bring the rapeseed oil to 165oc.
- Once the oil is up to temperature, place the coated egg in and fry until golden brown all over.