Two men from north London have created the biggest scotch egg in the world

Enfield based duo Oliver Paterson and Phoenix Ross have landed a place in the Guinness World Records after creating the biggest scotch egg known to man.

The north Londoners created the massive 7.81kg snack by using an ostrich egg from Scotland (which took 90 minutes to boil), alongside 22lbs of sausage meat, before being dredged in semolina and panko breadcrumbs. In order for the record to be completed, the scotch egg had to be successfully cut open with the yolk still intact. 

With an 80cm circumference, the hefty scotch egg was 24,000 calories, and was fried for 30 minutes before being cooked in the oven for three hours. The egg beat the previous record of 6.2kg. Oliver Paterson – who is known on social media as El Burrito Monster – was earlier this year named Content Creator of the Year in the public-voted category at the Fortnum & Mason Food and Drink Awards.

The Guinness World Record rules state that no food should go to waste in the creation of ludicrously large snacks, so the egg was portioned up after being measured and split into the filling of 19 burritos which have been frozen and split between Paterson and Ross.

The Guinness World Record rules state that no food should go to waste in the creation of ludicrously large snacks, so the egg was portioned up after being measured and split into the filling of 19 burritos which have been frozen and split between Paterson and Ross.

‘Phoenix has been going viral for his But Bigger series on social media and Guinness World Records reached out off the back of it to see if he’d be interested in breaking one,’ Paterson told Time Out. ‘We’ve been friends for a while and he reached out to me to see if I could help, so we began scouring the largest records seeing which ones we thought we could beat. Burrito was immediately out of the question at 2.4km long, and even the sausage roll was 111m and we needed one that can be done in my back garden.’

‘We stumbled across scotch egg where the record was 6.2kg, and I’d already made a 5kg scotch egg a few months prior, so we knew it was the one. We shipped some scotch eggs down from a farm called Little Rowater in Scotland, bought an obnoxious amount of sausage meat, and got to work.’

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