Spicy tiffin eggs

Spicy tiffin eggs

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

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. 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.
Try

TIP

It's important to under-boil the eggs so they aren't overcooked by the time they've had their second frying or baking stage - but they need to be cooked enough for you to peel. Put eggs into a big pan of cold water then turn on the heat and bring the water to the boil. Once boiling, start your timer for 5 minutes - and make sure the water continues boiling and doesn't drop to a gentle simmer. Once your timer pings cool under cold water to stop the eggs cooking any further.

Per egg

340 kcalories, protein 15.0g, carbohydrate 24.0g, fat 21.0 g, saturated fat 4.0g, fibre 3.0g, sugar 6.0g, salt 0.77 g

Recipe from Good Food magazine, May 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo steve

    02 November 2007

    steve rated this recipe

    5 stars

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  • Binder photo Suzanne

    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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  • Binder photo Suzanne

    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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  • Binder photo Steve1209

    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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  • Binder photo catherine

    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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  • Binder photo shaggy

    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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  • Binder photo Aubergine

    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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  • Binder photo Victoria

    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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  • Binder photo maggie

    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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  • Binder photo Sarah China

    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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  • Binder photo Amy's binder

    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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  • Binder photo Jacqueline Meldrum

    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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  • Binder photo Granny E

    31 August 2009

    Granny E commented on this recipe

    Scrumptious recipe - can you freeze it?

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  • Binder photo hello food!!!

    27 January 2010

    hello food!!! rated this recipe

    1 stars

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  • Binder photo shelagh

    21 May 2010

    shelagh rated this recipe

    5 stars

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  • Binder photo Dr_Phibes

    07 June 2010

    Dr_Phibes rated and commented on this recipe

    4 stars

    these were quite fiddly and didnt look too appetising, but they tasted fantastic just like vegetarian scotch eggs.

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  • Binder photo Supernova

    27 June 2010

    Supernova rated and commented on this recipe

    2 stars

    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.

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  • Binder photo mgsantiago

    02 September 2010

    mgsantiago commented on this recipe

    do you have an alternative to korma paste?

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  • Binder photo JuneG

    04 September 2010

    JuneG commented on this recipe

    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.

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  • Binder photo carol

    04 September 2010

    carol commented on this recipe

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

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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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Add to your binder

Per egg

340 kcalories, protein 15.0g, carbohydrate 24.0g, fat 21.0 g, saturated fat 4.0g, fibre 3.0g, sugar 6.0g, salt 0.77 g

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