Clarence Court Cracks Guinness World Records title
Published on : 12 May 2022GUINNESS 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)Method:- 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.