Tokneneng

Tokneneng is made by deep-frying an orange battered egg chicken or duck eggs usually served with spiced vinegar based dip.

Fourth Day of our Easter special and we head back to my home country Philippines, I was thinking of posting balut an unhatched duck egg embryo which is a delicacy in the Philippines but I can’t find one in here so I had resorted to another street food called Tokneneng.  But if you want to know more about balut just click on this link to find out what it is.

Tokneneng is made by deep-frying an orange battered egg chicken or duck eggs usually served with spiced vinegar based dip.  A very popular street food where you see in almost bus or jeepney stops where hungry workers heading home can enjoy a piece or two.  Usually consumed in a plastic bowls covered with plastic sheet then served with a generous amount of vinegar with onions and chillies. A really good appetizer as it will really make you ask for more, the spicy vinegar is just a good match for this battered eggs.

Tokneneng

★★★★★ 5 from 9 reviews

• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 6 mins
• Total Time: 16 mins
• Yield: 6pcs 1x
• Cuisine: Filipino

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Description

Tokneneng is made by deep-frying an orange battered egg chicken or duck eggs usually served with spiced vinegar based dip.

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Ingredients

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Tokneneng

• 6 pieces hard boiled duck or chicken egg
• 1 cup flour
• 1/4 cup cornstarch
• 1/4 tsp baking powder
• 3/4 cup water
• 1 tbsp annatto powder
• salt
• freshly ground black pepper
• oil

Vinegar dip

• 1/3 cup cane vinegar
• 1/3 cup water
• 2 tbsp sugar
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• 1 red chilli, finely chopped with seeds
• 1/2 tsp salt
• freshly ground black pepper

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Instructions

1. In a bowl mix together flour, cornstarch, baking powder, water, annatto powder, salt and freshly ground black pepper. Set it aside for at least 30 minutes.
2. Mix all vinegar dip ingredients in a bowl then set aside
3. Place eggs in the bowl and coat with the batter evenly.
4. Add oil in a wok and once hot add quail eggs one at a time, make sure eggs are coated with the batter.
5. Remove from wok, drain then serve with vinegar dip.

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