40 mins
Spicy Snack Eggs Recipe

Spicy Snack Eggs

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians

Recipe by  

Spicy Snack Eggs are a great cold addition to a buffet, with a salad, in a picnic, as a snack or hot with French Fries. Just like Vegetarian Scotch Egg, there's no meat involved in the making of Spicy Snack Eggs, but the difference lies in the use of Korma paste (a mild curry paste) and the addition of crushed cashew nuts; meaning that vegetarians don't have to miss out on good tasting nibbles. (with just 340 kcalories per serving, these eggs are also ideal if you are watching your weight)

      Preparation Time: 20 Minutes

      Cooking Time: 20 Minutes

Ingredients for Spicy Snack Eggs

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
7 large
2 tablespoons
olive oil
1 large
9 oz
2 heaped tablespoons
Korma paste
9 oz
granary bread
4 oz
roasted cashews


How to Cook Spicy Snack Eggs

  1. Peel and finely chop the onion. Peel and grate the carrots. Finely chop the cashew nuts. Cut the crusts off the bread and crumble the remaining 7oz (200g) soft bread between your fingers to make small breadcrumbs (if you have a food processor, you can use the chopper attachment for this, but don't chop the bread too fine).
  2. Place 6 of the eggs in a pan of cold water and bring to the boil. Boil for exactly 4 minutes, then cool quickly in cold water. It's important to under-boil the eggs so they aren't overcooked by the time they've passed through the baking stage. However, they need to be cooked enough for you to remove the shells. So once the water starts to boil, continue boiling (NOT simmering) for precisely 4 minutes. This should be enough for the egg to be firm enough to 'peel' without being fully cooked hard. Immediately cool under cold water to stop the eggs cooking any further.
  3. While the eggs are cooling, heat the oil in a frying pan, add the chopped onion and gently sweat for 5 minutes. Add the grated carrot and cook for a further 10 minutes until soft. Stir in the Korma paste and fry for a few minutes more so the onion and carrot can fully absorb the flavour of the spices. Stir in the breadcrumbs, then, when the mixture is cool, beat the remaining egg and add it to the mix to make a paste.
  4. Remove the shells from the part-cooked eggs and divide the bread-onion-carrot mixture into six. Flatten each portion with your hands and wrap them around each egg - the mixture will seal well as you press it together. Roll the eggs in the crushed cashews and chill until ready to cook. (They can be kept in the fridge overnight, if you want to prepare them beforehand).
  5. Bake in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 15-20 minutes. Cool for 5 minutes, 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.

Rolling shelled eggs in a little flour can help your bread-onion-carrot mixture to stick. Also, if the mixture clings to your hands instead of the egg, rub your hands with a drop of sunflower oil.
Print Kitchen-Friendly View

Reviews of Spicy Snack Eggs

Rating 4 out of 5 - Many cooks will make this recipe again January 28 2013
How very clever! I love it! Always wondered how to veggie up a scotch egg and now I know! Yum. They look absolutely gorgeous and it's good that there are no strange ingredients in the recipe, pretending to be tasting like meat. This is a keeper for sure.
(1 review)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

33 Beautiful Baking Recipes
33 Beautiful Baking Recipes

To some people, baking is one of life's mysteries. We make it easy and tasty with our selection of recipes that will please everyone.

26 Creative Toasties
26 Creative Toasties

Those wonderful beasts that just scream for something hot and tasty between toasted bread or buns. Once tasted, never forgotten!

148 Fried & Grilled Meals
148 Fried & Grilled Meals

Fried and Grilled (Broiled) food is usually quick and easy to do. Our whole range goes from stupidly simple to fiendishly complex!

Other Egg Recipes

Poached Egg
Poached Egg

Meester Graham's poached eggs have nice firm whites and moist yokes. This is the difficulty when cooking a poached egg... trying to keep the balance


Piperade (pronounced "pip-eh-rad") is a typical Basque dish from the south west of France, prepared with onion, green peppers, and tomatoes.

Tuna and Potato Flan
Tuna and Potato Flan

This version of Tuna Flan (an open pie) is ideal when you have some left over creamed potatoes from a previous meal. If not, just make some!


By accessing this site, you agree to our Terms and Conditions. Please read them.