Spicy tiffin eggs
A Scotch egg recipe that uses spiced carrots in place of meat so vegetarians need not miss out on this picnic classic
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Prep:20 mins
Cook:20 mins
Ready in 40 mins - Easy
Nutrition per serving
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kcal 340
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fat 21g
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saturates 4g
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carbs 24g
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sugars 6g
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fibre 3g
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protein 15g
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salt 0.77g
Ingredients
- 7 large eggs
- 2 tbsp olive oil
- 1 onion, chopped
- 250g grated carrots
- 2 heaped tbsp Korma paste
- 200g granary bread crumbs
- 85g roasted cashews, finely chopped
Tip
TipIt'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.
Method
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.
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.
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.
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.
