Tokneneng is a tempura-like Filipino street food made by deep-frying orange batter covered hard-boiled eggs.
A popular variation of tokneneng is kwek kwek. The main difference between the two lies in the egg that is used. Tokneneng is traditionally made with chicken eggs, while Kwek-Kwek is made with quail eggs. Due to their similarities, the two are often confused with some people calling tokneneng “kwek kwek” and vice versa.
Tokneneng is usually served with a spiced vinegar-based dip.
- 6 hard boiled eggs (chicken)
- 2¼ tablespoons cornflour
- 1 cup water
- ¼ cup annatto seeds
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups cooking oil
- Shelled the boiled eggs, dry on a paper towel, then set aside.
- Combine in a bowl the cornflour, all-purpose flour, salt, and pepper; mix thoroughly.
- Soak the annatto seeds in water until a reddish colour develops. Combine the liquid with the batter and mix thoroughly.
- Put the boiled eggs in the mixing bowl and coat with the batter.
- Heat a deep frying pan and pour in the cooking oil.
- When the oil is hot enough, deep-fry the battered eggs until the coating is crispy. (Use a serving spoon to scoop the eggs from the mixing bowl to help retain the batter.)
- Remove the fried eggs from the pan and place in a serving plate.
- Serve with vinegar or sweet chilli sauce.