Spicy tiffin eggs
- Preparation and cooking time
- 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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
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.