Spicy tiffin eggs

Spicy tiffin eggs

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(29 ratings)

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 eggs



    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, questions and tips

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22nd Oct, 2012
Meant to rate these five stars.
22nd Oct, 2012
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.
4th Oct, 2011
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!
4th Oct, 2011
This looks quite tasty to be honest. Will give it a try
iruz88's picture
17th Aug, 2011
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
2nd May, 2011
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.
1st May, 2011
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.
28th Apr, 2011
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
12th Apr, 2011
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.
12th Sep, 2010
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!)


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