Streeton Introduces the Largest Scotch Egg to the World delighting Truckers to Blow their Horns Loudly as Ever

While the Scotch egg was originally concocted by London food shop Fortnum & Mason in 1738, no-one had seen fit to make one the size and weight of a bowling ball till date.  Using a 1.7kg ostrich egg from Waitrose, 4kg of Gloucester Old Spot sausage-meat, 940g of haggis and 800g of breadcrumbs for the coating, chefs at Brown's Hotel in London cooked the 6.2kg whopper. Chef Lee   Streeton spent nearly eight hours  in the   cooking process   including a good 90 minutes hard boiling   the egg.   He got his share of fun by indulging in his culinary creativity.

 It weighed almost like a stone but looked like a good bowling ball. We vouch that it could be one of the   most mouth watering picnic snacks. Even the most famished families and hungry hikers could well have a hard time to polish this Scotch egg but Lee Streeton proved that he is a real cook to bring out the best in any dish he sets out to do on the kitchen table.

Streeton said that scotch eggs epitomized   honest food so he thought to bring   out the extra large version of it by using the best British blend of flavours and taste.  As a chef it is important to be  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.

Clarence Court Director Lisa Rowe explained that the Ostrich egg has been the latest entrant  in the range of food and  it  seemed  best to allow Streeton to use his level of imagination to  cook up  a recipe with it. They wanted  to create a different yet unique item.

The egg cost  £15.99 and was available at 19 stores .  The important aspect was to garner the attention of all cooks  towards this egg and make them experiment recipes using it.  The eggs, from specialist egg supplier Clarence Court, come from free-range birds on a Lincolnshire farm which only lay once every three days or so. Rowe added that the egg  had huge potential to  be the most lip smacking dish on the breakfast table. She hoped  it would soon become a talking point for all.

The largest Scotch Egg weighed 6.2 Kg   and was cooked up chief chef of Brown Hotel  Lee Streeton at London, united Kingdom on August 13, 2008.