clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


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


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




  • 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


  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.