Tokneneng – Battered Hard-boiled Eggs

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.

Tokneneng - Battered Hard-boiled Eggs
  • 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
  1. Shelled the boiled eggs, dry on a paper towel, then set aside.
  2. Combine in a bowl the cornflour, all-purpose flour, salt, and pepper; mix thoroughly.
  3. Soak the annatto seeds in water until a reddish colour develops. Combine the liquid with the batter and mix thoroughly.
  4. Put the boiled eggs in the mixing bowl and coat with the batter.
  5. Heat a deep frying pan and pour in the cooking oil.
  6. 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.)
  7. Remove the fried eggs from the pan and place in a serving plate.
  8. Serve with vinegar or sweet chilli sauce.

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