Spicy tiffin eggs

Spicy tiffin eggs

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 20 mins Ready in 40 mins

Skill level

Easy

Servings

Makes 6

A Scotch egg recipe that uses spiced carrots in place of meat so vegetarians need not miss out on this picnic classic

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per egg

kcalories
340
protein
15g
carbs
24g
fat
21g
saturates
4g
fibre
3g
sugar
6g
salt
0.77g

Ingredients

  • 7 large eggs
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 250g grated carrots
  • 2 heaped tbsp Korma paste
  • 200g granary bread crumbs
  • 85g roasted cashews, finely chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell. It's important to always use the egg size stated in the recipe.
  2. While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
  3. Divide the mixture into 6 and flatten with your hands (if the mixture you’re using to coat the eggs in is a little sticky and clinging to your hands rather than the egg, wet your hands a little, or rub with a drop of sunflower oil), then use to wrap round each egg – the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. Rolling peeled eggs in a dusting of flour can help your coating mixture to stick if you’re having trouble. The prepared eggs can be kept in the fridge overnight.
  4. Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.

Recipe from Good Food magazine, May 2007

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
vixster74's picture

I have made these eggs a few times for both veggie and meat eating friends and we all LOVE them!!!!! Even my Michelin starred chef friend couldn't get enough. They are so simple and cheap to make, are much lighter on the tummy and far tastier than traditional Scotch eggs, I cannot recommend this recipe highly enough to everyone.

lizrowe's picture

I Have made these 3 times with different curry pastes and they have always been fantastic. Just looking at the recipe again as I've just boiled a dozen eggs ready for my next batch - mango chutney works a dream with these - don't be put off by the other reviews - some of which are plain inaccurate - such as the comment about chopped cashews - see the ingredient list! They are little jewels on a picnic or BBQ table where there are vegetarians - beware we meat eaters love them too!

vrog's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These worked really well. I used tikka masala paste and rolled them in ground almonds. May try the mixture as burgers as I've yet to find a veggie on that doesn't break up on the barbecue.

rmew100's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I thought this was a brilliant recipie and really worked well. I grated the carrots finely rather than coarsley (although it doesn't specify) and this worked really well. I agree you should dust the eggs with flour and coat your hands with oil before trying to cover the eggs as this made it a relatively easy process. Overall the dish went down really well with everyone and I will definitely make again (we didn't have any mango chutney in so served with BBQ salads and mayonaise instead).

tomn22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Worked a total charm for me first shot. I used a balti paste simply as I couldn't find korma and the smell was fantastic as I opened the oven. My only issue was keeping the mixture tight to the egg on cutting into it after it came out the oven stage.

janetnick's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Meant to rate these five stars.

janetnick's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are great. I flattened the covering between two sheets of baking parchment before moulding around the eggs which solved the problem of getting the coating stuck to your hands.

sarahcooking's picture

Thanks for everyone's feedback, we've just re-tested the recipe in the test kitchen and it's as delicious as ever! I've added some top tips to the recipe above, so you should have Scotch egg success every time... happy cooking!

kokoko's picture

This looks quite tasty to be honest. Will give it a try

iruz88's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Thumbs up.... !!! this is fun to make.. I made this for picnic and as well as a treat to my boyfriend to his office... with baked pasta. Really worked well........ !!!!!!!!!!!!

suzanneash's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found making the recipe extremely simple and would definitely make them again. I Used medium eggs because it is what I had on hand and I used two eggs to bind the mixture as it was very dry. I often wear disposable gloves for messy kitchen food preparation and I found they worked perfectly for fitting the bread mixture around the egg without any sticking. I do suggest making a flat patty of bread mixture in one hand then placing the egg in the middle and bringing it around and sealing it to itself then rotating it in your hands to smooth it out before rolling it in the cashews.

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are great, really tasty. I was making double the quantity and didn't have quite enough carrot so made up the rest with celery. I also did not have enough cashews for the recipe so just added what I had to the granary bread as I was making breadcrumbs and didn't bother to roll them in anything. They were hugely popular amoungst vegeterians and meat eaters alike.

lizrowe's picture

I have cooked these eggs twice and both times they have worked out fantastically. When coating the eggs found it best to keep hands slightly wet. Have taken on a picnic and as a little extra at a BBQ and both times a huge success. If your tempted by this recipe I would have a go yourself... as I did not have any of the issues mentioned in previous review and I do not have any qualifications.

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a lovely vegetarian alternative to Scotch eggs. I used jalfrezi paste which worked well. The above tip about wetting your hands to shape the mixture on to the egg was a good one.

ahteem's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Took quite a long time to prepare altogether (I took well over an hour) but the finished result was very tasty. I like the fact that it's quite a balanced snack with eggs, nuts, bread and veg. I used medium eggs and agree that large eggs would have ended up huge! I used the tip of putting oil on my hands before attempting to roll the paste around the eggs and managed to get the paste on without too much difficulty (I did have to fill a cup with oil though so that I could dip my fingers in it between each egg though!)

tobyjug3's picture

Granny E, as far as I know, whole eggs do not freeze well

jcgil1's picture

UNBELIEVABLE! Another failed recipe from BBC Good food. What EXACTLY does it mean by 'Tested'? Two intelligent teenagers (one with Food Tech GCSE) have spent over an hour trying to make this. It took 2 whole eggs plus 2 whites (waiting in the fridge for other purposes) to get a mixture that had a chance of binding enough for the job. The eggs (used medium rather than large) were insufficiently cooked when boiled for the 5 mins suggested; one disposed off after peeling, rest returned to the pan for more cooking. Nowhere does it suggest chopping the roasted cashews. Poor, very poor. My family are now BANNED from cooking anything else from this site.

mgsantiago's picture

do you have an alternative to korma paste?

nataliasupernova's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really nice flavour, but the coating didn't stick to the eggs, had cracked and partially crumbled off by the time I got them out of the oven, then they were very difficult to eat as they just fell apart.

Pages

Questions

Tips