Spicy tiffin eggs

Spicy tiffin eggs

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
26th May, 2008
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.
6th Jan, 2008
I really enjoyed these - I used madras curry paste as I like things quite spicy, they were a big hit with meat eaters too.
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.
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.
25th Dec, 2007
didnt work for me.. mixture would not stick didnt look right either
12th Nov, 2007
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.
12th Nov, 2007
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?