Spicy tiffin eggs

Spicy tiffin eggs

Using flavour-packed ingredients means vegetarians don't have to miss out on good tasting nibbles

Difficulty and servings

Easy

Makes 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Ready in 40 mins
Vegetarian

Vegetarian

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.
  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 (wetting them makes this a bit easier), 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. 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.

Per egg

340 kcalories, protein 15g, carbohydrate 24g, fat 21 g, saturated fat 4g, fibre 3g, salt 0.77 g

Recipe from Good Food magazine, May 2007.

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Latest comments and suggestions

  • 02 November 2007

    steve rated this recipe

    5 stars

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  • 12 November 2007

    Suzanne rated and commented on this recipe

    5 stars

    These are absolutely fantastic - their simple appearance belies how tasty they are. Perfect for picnics, to serve with drinks or for lunch with salad. A great protein boost for vegetarians, too.

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  • 12 November 2007

    Suzanne commented on this recipe

    These are absolutely fantastic - their simple appearance belies how tasty they are. Perfect for picnics, to serve with drinks or for lunch with salad. A great protein boost for vegetarians, too.

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  • 25 December 2007

    Steve1209 rated and commented on this recipe

    3 stars

    didnt work for me.. mixture would not stick didnt look right either

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  • 28 December 2007

    catherine commented on this recipe

    a little bit of advice for anyone making this - put a little oil on your hands before rolling the mixture around the boiled eggs. that way it will stick to the egg and not just your hands! tastes good though.

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  • 29 December 2007

    shaggy commented on this recipe

    These were fabulously tasty. I used large eggs and they looked like dinosaur eggs so would advise using small eggs - wetting the hands to make them roll up properly is a must.

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  • 06 January 2008

    Aubergine rated and commented on this recipe

    5 stars

    I really enjoyed these - I used madras curry paste as I like things quite spicy, they were a big hit with meat eaters too.

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  • 26 May 2008

    Victoria rated and commented on this recipe

    4 stars

    These eggs were tasty and a great addition to our picnic, quite filling! I used a kashmiri paste and toasted pine nuts, which I crushed, as I had these in already. The only problem was that I found it almost impossible for the paste to stick to the eggs, don't know how you can get around it. Also, I used medium eggs and think that if you used large then there may not be enough mix to cover the eggs.

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  • 17 November 2008

    maggie commented on this recipe

    I love making these and they taste good. I find it easier to lightly flour the worktop and roll out enough mixture with a rolling pin to cover an egg before patting it round the egg; you don't have to handle it as much. It's good served with a cucumber, yogurt and mint dip too, and a salad with tomatoes and balsamic vinegar with spring onions.

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  • 23 April 2009

    Sarah China commented on this recipe

    I found the mixture difficult to stick to the egg too. They make a great packed lunch for my children for school, accompanied with a small salad.

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  • 05 July 2009

    Amy's binder rated and commented on this recipe

    5 stars

    Absolutely yummy! I wet my hands before flattening out the mix and it worked fine. Don't try sticking it to the egg, just wrap it round and stick it to itself.

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  • 16 July 2009

    Jacqueline Meldrum rated and commented on this recipe

    5 stars

    I loved these tiffin eggs. As a vegetarian, I was really pleased to find an equivalent to Scotch Eggs. The day I made them I was craving eggs for some reason and this recipe hit the spot! These have become a firm favourite in my house. My tip would be to make them the day before you need them, as the flavours really develop overnight and they are much spicier the next day. If you would like to see my finished Spicy Tiffin Eggs then visit my blog. http://www.tinnedtomatoes.com/2007/05/spicy-tiffin-eggs.html

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  • 31 August 2009

    Granny E commented on this recipe

    Scrumptious recipe - can you freeze it?

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Difficulty and servings

Easy

Makes 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Ready in 40 mins
Vegetarian

Vegetarian

Ingredients

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Per egg

340 kcalories, protein 15g, carbohydrate 24g, fat 21 g, saturated fat 4g, fibre 3g, salt 0.77 g

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