Spicy Tiffin Eggs - Vegetarian Scotch Eggs

Spicy tiffin eggs are a type of Scotch egg with a vegetarian filling and flavoured with curry spices. Perfect for picnics, lunch boxes or lunch at home.

Spicy Tiffin Eggs

I've been craving eggs all week and I just don't know why! 

Maybe it's my body's way of telling me I need protein. 

I really do believe that when you have a craving, it's a signal of something missing in your diet. 

Let's just leave chocolate out of the discussion!

So here is my homage to eggs. 

A type of vegetarian Scotch eggs with curry spices.

Boy they taste good, especially when they have had time to sit in the fridge overnight.

What are Scotch eggs?

Scotch eggs are a traditional Scottish recipe where boiled eggs are wrapped in sausage meat and rolled in breadcrumbs before they are baked.

They can be made vegetarian by wrapping the eggs in an uncooked falafel mixture or vegetarian haggis.

Try my vegetarian Scotch eggs after you try these spicy tiffin eggs.

Are Scotch eggs vegetarian?

Scotch eggs are not usually vegetarian as they are made with pork sausages, but you can sometimes find some vegetarian versions.

It's usually best to make your own for the best flavour.

Should the eggs be soft-boiled or hard-boiled?

A slightly softer-boiled egg can work better as they do get another bake in the oven, but if you have some hard-boiled eggs in the fridge, you can use those too.

This is a perfect recipe to prepare ahead.

You can pre-boil the eggs and make the filling and leave it in the fridge for 2-3 days before making the tiffin eggs.

Isn't tiffin made with chocolate?

That's true, there is a tiffin made with chocolate.

It's a traditional Scottish no-bake fridge cake with crushed biscuits, sometimes dried fruit and melted chocolate.

If you would like to try chocolate tiffin, try my Biscoff Tiffin or my Oreo Chocolate Tiffin.

However, the other type of tiffin hails from India.

It's basically a name for portable food.

What you need to make spicy tiffin eggs

Here are the simple ingredients you need to make these spicy tiffin eggs.

• Eggs - large free-range eggs
• Olive oil
• Onion
• Garlic
• Carrots
• Parsley
• Cumin
• Korma curry paste - or another curry paste
• Breadcrumbs - made by whizzing up bread, not panko
• Roasted peanuts - or cashew nuts

How to serve curried tiffin eggs

Here are a few serving suggestions for these vegetarian Scotch eggs.

1. Chutney - served warm or cold with apple chutney
2. Cold - on the go or in lunchboxes
3. Warm - halved and served warm with homemade dal, rice and mango chutney
4. Mustard - serve warm with chips, mustard and some pickled onions
5. Chips - Serve hot with chips and baked beans

Broccoli & Tomato Quiche with Pea Puree

Here are a few more easy egg recipes for you to try

Some eggtastic recipes to try next.

1. Baby Egg Pies
2. Carrot & Egg Tiffin Salad with Caesar's Salad Dressing
3. Chopped Egg, Avocado and Tenderstem Broccoli Salad
4. Hearty Potato, Egg & Feta Salad
5. Jamie Oliver's Baked Eggs with Popped Beans and Cherry Tomatoes
6. Lemon Curd with Nutmeg
7. Lime Curd
8. Mushroom, Spinach & Feta Quiche
9. Thai Spiced Eggy Bread Dippers
10. Tomato & Broccoli Quiche with Pea Puree

tiffin eggs, scotch eggs, eggs, curried eggs

lunch

Indian

Yield: 5

Author: Jacqueline Meldrum

Spicy Tiffin Eggs

Spicy tiffin eggs are a type of Scotch egg with a vegetarian filling and flavoured with curry spices. Perfect for picnics, lunch boxes or lunch at home.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 6 large eggs (5 tiffin eggs and 1 to bind)
• 1 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, finely grated or crushed
• 200g (7 oz) grated carrot
• 1 teaspoon cumin
• 2 teaspoons dried parsley
• 3 tablespoons korma curry paste
• 200g (7 oz) breadcrumbs (freshly made not panko)
• 80g (3 oz) roasted peanuts, finely chopped

Instructions

1. First, make soft-boiled eggs. Place 5 eggs (room temperature, not just out of the fridge in a pan of cold water and bring them to a boil. Boil for 4 minutes, then refresh in cold water.
2. Peel the eggs and set aside.
3. In a frying pan, saute the onion and garlic in the olive oil until soft, then add the carrots and cook gently for a few minutes.
4. Add the herbs, cumin and curry paste, mix well and fry for a few mins.
5. Preheat the oven to 180c/160c fan/400f/gas mark 6.
6. Add the breadcrumbs to the curry mixture and mix well, take off the heat and allow to cool, then mix in a whisked egg to bind.
7. With wet (clean) hands shape the mixture around the eggs, then roll in the chopped nuts for a crunchy topping.
8. Place the eggs on a line baking tray and bake for 20-25 minutes until crisp.
9. Serve and enjoy!

Notes

• You can use any curry paste in this recipe.
• Whizz up bread to make breadcrumbs for this dish. They bulk up the filling.
• Panko breadcrumbs wouldn't work.
• You can keep these in the fridge for 3-4 days once cool.

Nutrition Facts

Calories

399.25

Fat

19.35

Sat. Fat

4.27

Carbs

39.09

Fiber

5.1

Net carbs

33.98

Sugar

6.19

Protein

18.25

Sodium

476.93

Cholesterol

223.2

https://www.tinnedtomatoes.com/2007/05/spicy-tiffin-eggs.html