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Filipino Tokneneng

panlasangpinoy's picture
Tokneneng are boiled chicken eggs that are dipped in a reddish batter and deep-fried until the batter becomes crispy. Generally, this is considered as a Filipino Street food and sold on the streets along with kwek-kwek, squidballs, fish balls, and kikiam. Speaking of kwek-kwek, tokneneng is simply the bigger version. The cooking method and majority of the ingredients are similar; the only difference is the kind of egg used.
Ingredients
  Chicken egg 6 , boiled
  Cornstarch 3 Tablespoon
  Water 1 Cup (16 tbs)
  Annatto seeds 1⁄4 Cup (4 tbs) (Atsuete)
  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Cooking oil 2 Cup (32 tbs)
Directions

1. Put the cornstarch in a container and dredge the boiled chicken eggs. Set aside.

2. Combine all-purpose flour, salt, and pepper then mix thoroughly.

3. Dilute the annatto seeds in water until the reddish color comes out. Combine the liquid with the flour-salt-pepper mixture and mix thoroughly.

4. Put the boiled chicken eggs in the mixing bowl and coat with the batter.

5. Heat the pan and pour the cooking oil.

6. When the oil is hot enough, deep-fry the eggs until the coating is crispy. Use a serving spoon to scoop the eggs from the mixing bowl.

7. Remove the fried eggs from the pan and place in a serving plate.

8. Serve with vinegar or special sauce.

9. Share and Enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Snack
Taste: 
Savory
Method: 
Deep Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Servings: 
6
Subtitle: 
Filipino Deep Fried Battered Boiled Egg
This video is in Filipino.

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