Press Release
Great Scotch! Clarence Court Lays an Egg-ceptional
Thursday 31st July 2008
Cracking news! Speciality egg producer Clarence Court has made Scotch egg history. The Guinness World Records™ has today confirmed that the Scotch egg, which was made using a Clarence Court Ostrich Egg, has set a new record for ‘World’s Largest Scotch egg’.Weighing in at 6.2kg, the meaty mélange is the equivalent in size and weight 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.
The ultimate picnic food, the Scotch egg is a prime example of authentic, indigenous, hearty British produce. Contrary to popular belief, it was not invented by the Scots rather London food shop Fortnum & Mason, who first concocted this portable version of sausage and eggs in 1738.
Says Clarence Court Director Lisa Rowe, “As industry innovators, we are delighted to be able to work with Rocco Forte’s Brown’s Hotel to produce this super-sized snack. The ostrich egg is the latest – and largest - addition to our range, so it only seemed fitting to let Lee Streeton have a bit of fun with it and cook up something rather different for The Albemarle carving trolley.”
Adds Streeton, “Genuine Scotch eggs epitomise good, honest food, so what better than to make an extra large version using the best of British? 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.”