Spicy Tiffin Eggs Food

SPICY SCRAMBLED EGGS

Steps:

• Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
• Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.

SPICY TIFFIN EGGS

Steps:

• 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.
• 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 this mixture into 6 and flatten with your hands (wetting them will make this a bit easier).
• Use the mixture to wrap round each egg - the it will seal well as you press it together.
• Roll in the cashews and chill until ready to cook.
• 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.

SCOTCH EGGS

Steps:

• Peel eggs.
• Wrap with sausage meat making sure that no egg shows through.
• Dip in beaten egg, then flour, then egg, then seasoned bread crumbs making sure to get a good seal.
• Deep fry in hot oil 6-7 minutes or until sausage meat is thoroughly cooked.
• Great served with mustard.
• Alternate cooking instructions: Instead of frying you may bake these.
• Heat oven to 425.
• Set a cooking/cooling rack on a cookie sheet.
• Place breaded eggs on cookie sheet.
• Spray breaded eggs with non-stick cooking spray (like PAM).
• Bake for about 30-40 minutes depending upon how thick your sausage layer is.
• Eggs will come out crispy and nicely browned.

LUNCH BOX FILLERS - TIFFIN EGGS

Steps:

• Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 minutes, then cool quickly in cold water. Carefully shell.
• While the eggs are cooling, heat the oil, fry the onion for 5 minutes, then add the carrot and cook for 10 minutes more until soft. Stir in the curry paste and fry for a few minutes 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 (wetting them makes this a bit easier), 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. The prepared eggs can be kept in the fridge overnight.
• Heat oven to 190°C/fan 170°C/gas 5, then bake the eggs 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 if desired.

LOW CARB SCOTCH EGGS

Steps:

• Mix all ingredients (except eggs) together until thoroughly blended (it is best to use your hands).
• Divide the meat mixture into sixths and pat out one piece in your hand and mold it around one of the eggs.
• Repeat with remaining eggs and meat.
• Place them all on a baking sheet or in a baking pan and bake at 350°F for 30 minutes.