Name: Spicy tiffin eggs
Cook time: 20 min
Total time: 40 min
Yield: Makes 6
Cuisine: British
Ingredients: 7 large eggs; 2 tbsp olive oil; 1 onion chopped; 250g grated carrot; 2 heaped tbsp korma paste; 200g granary bread crumbs; 85g roasted cashew finely chopped

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Spicy tiffin eggs

Spicy tiffin eggs

Sara Buenfeld

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Makes 6

Easy

Prep: 20 mins

Cook: 20 mins

Ready in 40 mins

A star rating of 4.4 out of 5.33 ratingsRate

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A Scotch egg recipe that uses spiced carrots in place of meat so vegetarians need not miss out on this picnic classic

Easily doubled

Easily halved

Vegetarian

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Late-summer green salad

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Ingredients

Nutrition

Units:

MetricUS

7 large eggs
2 tbsp olive oil
1 onion

chopped
250g grated carrot
2 heaped tbsp korma paste
200g granary bread

crumbs
85g roasted cashew

finely chopped

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Nutrition: per egg

kcal340
fat21g
saturates4g
carbs24g
sugars6g
fibre3g
protein15g
salt0.77g

low

Method

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.

RECIPE TIPS

TIP

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.

Recipe from Good Food magazine, May 2007

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A star rating of 4.4 out of 5.33 ratings

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