Tokneneng are boiled chicken/duck eggs fried with orange batter until crispy outside, best when dipped in spiced vinegar or sweet brown sauce (Manong Sauce). It is a common Filipino snack sold in the street by push cart vendors for about ₱10/pc. These are very much alike with Kwek-kwek which are made from Quail eggs and cheaper because of their small size sold for about ₱4/pc
6-8 pieces boiled eggs (chicken eggs/duck)
1 cup flour
3 tbsp cornstarch
¾ cup water
1 tbsp atsuete powder (annatto powder)
½ tsp salt
½ tsp ground black pepper
2 cups cooking oil
In a bowl, add cornstarch and dredge the boiled eggs. Set aside.
In a large bowl, sift or mix flour, salt, and pepper thoroughly.
Using ¾ cup warm water, dissolve the atsuete powder and pour into the flour mixture. Mix it well until smooth.
Add all the eggs in the orange batter to coat.
Deep Frying: Heat the pan and pour in enough cooking oil. Once the oil is hot enough. Start deep frying each coated eggs. Using a spoon, scoop one egg coated with batter and fry until it becomes crispy outside.
After a few minutes, strain the fried eggs from the hot oil and transfer to a plate.
Serve hot with spiced vinegar or sweet fish ball sauce. Enjoy!