Alibi V.15 No.17 • April 27-May 3, 2006 

From the Kitchen of ...

Ellie Seelow

Executive Chef, Two Fools Tavern

Chef Ellie Seelow
Chef Ellie Seelow
Wes Naman

Deep-frying may well be an official Scottish national pastime, pursued with the same extremist zeal as soccer hooliganisms and pub patronage. (And chances are, if you're enjoying one, the other two aren't far off.) Sink your teeth into a breaded and fried hardboiled egg and you'll understand why.

The Two Fools crew like to slice their Scotch eggs in half and serve them 4 halves to plate. Add a dollop of spicy mustard for dipping and a sprinkle of chopped parsley for color.

Two Fools Tavern Scotch Eggs

Makes 4 servings


3 cups seasoned breadcrumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds sausage meat
8 hardboiled eggs, shells removed
Flour for dredging
3 raw eggs, combined and beaten
Vegetable oil for deep-frying


1. Mix breadcrumbs, salt and pepper in a shallow bowl. Set aside.

2. Roll out sausage meat onto on a flat surface. Divide equally into 8 portions and flatten each portion into a thin round

3. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. D

4. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumb mixture, coating them well.. If needed, smooth and reshape egg coating to regain it's egg shape.

5. In a deep fryer heat 2 1/2 inches of oil to 350°F. Fry the Scotch eggs 2 at a time, turning them, for about 10 minutes or until golden brown. Transfer to paper towels to drain with a slotted spoon. Serve at room temperature.