Spicy tiffin eggs

Spicy tiffin eggs

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(29 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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margaretwise
17th Nov, 2008
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.
vickpole
26th May, 2008
4.05
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.
judithdavies
6th Jan, 2008
5.05
I really enjoyed these - I used madras curry paste as I like things quite spicy, they were a big hit with meat eaters too.
xenwin
29th Dec, 2007
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.
cathcook
28th Dec, 2007
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.
steve1209124
25th Dec, 2007
3.05
didnt work for me.. mixture would not stick didnt look right either
lindfsw1
12th Nov, 2007
5.05
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.
lindfsw1
12th Nov, 2007
5.05
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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