David Byrd : Raven Call
David Byrd
David Byrd is the Founder and Chief Creative Officer for Raven Guru Marketing. Previously, he was the CMO and EVP of Sales for CloudRoute. Prior to CloudRoute, He was CMO at ANPI, CMO & EVP of Sales at Broadvox, VP of channels and Alliances for Telcordia and Director of eBusiness development with i2 Technologies.He has also held executive positions with Planet Hollywood Online, Hewlett-Packard, Tandem Computers, Sprint and Ericsson.
| Raven Guru Marketing http://www.ravenguru.com/

Scotch Eggs

  • 1 pound breakfast sausage (sage sausage  or regular)
  • 1 teaspoon dried marjoram
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 4 hard-boiled eggs
  • ½ cup all-purpose flour
  • 1 egg, beaten lightly
  • 1 cup panko bread crumbs
  • Peanut or vegetable oil for deep-frying the eggs

Dipping Sauce:

  • 4 tablespoons of mayonnaise
  • 2 tablespoons of Dijon-style mustard
  • 1 tablespoon of cream or milk
  • ½ teaspoon pepper


In a large bowl combine well the sausage, marjoram, thyme, salt and cayenne. Divide the mixture into 4 equal portions, and flatten each portion into a thin round disc. Wrap each hard-boiled egg completely in a sausage round, gently patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess and roll them in the egg mixture. Drain the excess and roll them in the bread crumbs.


Deep fry at 350°F for 5-7 minutes or until golden brown. Drain on a rack or paper towels.

Meanwhile mix the mayonnaise, mustard, cream and pepper in a small bowl. Spoon a little on to each plate and set the Scotch eggs either next to or in the middle of the sauce.



Feedback for Scotch Eggs

Leave a comment

Featured Events