Spicy tiffin eggs

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


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

  • Easily doubled / halved
  • Vegetarian

Nutrition: per egg

  • kcal340
  • fat21g
  • saturates4g
  • carbs24g
  • sugars6g
  • fibre3g
  • protein15g
  • salt0.77g
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  • 7 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g grated carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 heaped tbsp Korma paste
  • 200g granary bread crumbs
  • 85g roasted cashew, finely chopped



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…


  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.

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Comments (38)

catie74's picture

We actually prefer these to normal scotch eggs. Great with a picallili

Shaeren's picture

These are a little fiddly to make - the process feels very bitty - but the end result is delicious (the coating is particularly tasty). It's not something I would make on a regular basis because I'm a lazy cook but it's a nice treat every now and then.

The recipe says to use large eggs but as these turn out very large and generous indeed I tend to use medium eggs instead.

To coat the eggs, I make sure to roll the shelled eggs in flour first and then use wet or oiled hands to apply the coating generously which seems to do the trick.

daisygirl06's picture

Delicious! A bit fiddly getting the mixture onto the egg but well worth the effort. Will make twice as many next time as they were very popular and were the first empty plate on the table.

zooteacher's picture

These are excellent and I have made them lots for big family buffets and picnics; they always go down well and everyone asks for the recipe. Sometimes the coating goes on better than others, and I haven't quite worked out why, but it is worth persevering and they always taste good. I am not veggie but I prefer them to the sausagemeat ones myself.

jessica.l.appleby's picture

These were really good. Me and my partner both loved them and I didn't have any trouble working with the mixture...I coated the eggs with flour like people advised. I can't wait to make them for a picnic or something so that friends can try them too!

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

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

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

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

Meant to rate these five stars.

janetnick's picture

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

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

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

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

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.


Questions (4)

bonniefj's picture

I hate nuts do I have to put them in?

goodfoodteam's picture

Hi bonniefj, Shaeren is right, just up the quanitity of breadcrumbs to 285g instead of 200g to compensate for the lack of cashews. You may want to add a little extra seasoning too as the roasted cashews have got a lot of flavour. Hope this helps. 

Shaeren's picture

For anyone who doesn't like nuts, breadcrumbs would probably make a good substitute and still give you a nice texture on the outside.

jmcolquhoun's picture

On the mobile version is there a 'back to search results' button?
I am unable to locate one & it's a handy thing to have.

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