Spicy tiffin eggs

Spicy tiffin eggs

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(28 ratings)

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

Easy

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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Ingredients

  • 7 large eggs
    Eggs

    Egg

    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
    Onion

    Onion

    un-yun

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

  • 250g grated carrot
    Carrot

    Carrot

    ka-rot

    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
    Cashew

    Cashew

    ka-shoo

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

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.

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Comments, questions and tips

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ahteem
12th Sep, 2010
3.05
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
4th Sep, 2010
Granny E, as far as I know, whole eggs do not freeze well
jcgil1
4th Sep, 2010
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
2nd Sep, 2010
do you have an alternative to korma paste?
nataliasupernova
27th Jun, 2010
2.05
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.
dr_phibes
7th Jun, 2010
4.05
these were quite fiddly and didnt look too appetising, but they tasted fantastic just like vegetarian scotch eggs.
woodley38
31st Aug, 2009
Scrumptious recipe - can you freeze it?
tinnedtomatoes
16th Jul, 2009
5.05
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
amybcuk
5th Jul, 2009
5.05
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.
sinchina
23rd Apr, 2009
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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