🥚 Kwek-kwek / Tokneneng

Egg · Main ingredient: Quail Eggs · ⏱ 26 min · Serves 5 · ~₱220 · Best for: Snack

Ingredients

• 20 pc 20 quail eggs, hard-boiled and peeled (or 8 chicken eggs for tokneneng)
• 1 cup 1 cup all-purpose flour
• 0.25 cup 1/4 cup cornstarch
• 1 tsp 1 tsp baking powder
• 3 pinch 1/2 tsp salt
• 0.5 tsp 1/2 tsp annatto powder (for the signature orange color)
• 3 cup 3 cups cooking oil, for deep-frying
• 2 tbsp Vinegar with garlic and chili, for dipping
• 1 pc Sweet chili sauce, for dipping (optional)

Instructions

1. Boil the quail eggs (or chicken eggs) for 6-8 minutes for quail eggs (10-12 minutes for chicken eggs), then cool in ice water and peel carefully, keeping the eggs whole.
2. In a bowl, whisk together flour, cornstarch, baking powder, salt, and annatto powder.
3. Gradually whisk in water until you have a thick, smooth, pancake-like batter that can coat the back of a spoon.
4. Heat oil in a deep pan or wok to 350°F (175°C).
5. Skewer or hold each peeled egg with a fork, dip it into the batter, and turn to coat it completely and evenly.
6. Carefully lower the battered egg into the hot oil and fry, turning occasionally, until the coating is golden-orange and crisp, about 2-3 minutes per batch.
7. Remove with a slotted spoon and drain on paper towels.
8. Skewer the fried eggs on sticks if desired, and serve hot with spiced vinegar and sweet chili sauce for dipping.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.