A Wiltshire chef has made the world's biggest vegetarian Scotch egg and is now listed in the Guinness Book of World Records.

Leigh Evans, from Corsham, works as an in-house chef for speciality egg supplier Clarence Court Eggs Ltd in Lacock.

He used a 1.7kg ostrich egg to make his pea, mint and cheddar vegetarian version, which weighed in at a record-breaking 8.3 kilogrammes.

The entire cooking process took just under six hours, with 90 minutes alone spent boiling the egg.

The event was staged to celebrate National Vegetarian Week (May 16-22).

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. 

Mr Evans 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 two 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 three 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.