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.
The thing that I like about this street food is its ability to fill your stomach for just a few bucks. Don’t expect too much on the taste because it is basically boiled egg. What you need to do though is dip it in a rich sauce for additional flavor. I like this dipped in sinamak (vinegar with spices); this also tastes good with fish ball sauce.
What sauce do you prefer to dip your Tokneneng in?
- 6 pieces chicken eggs boiled
- 3 tbsp cornstarch
- 1 cup water
- 1/4 cup annatto seeds atsuete
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 cups cooking oil
- Put the cornstarch in a container and dredge the boiled chicken eggs. Set aside.
- Combine all-purpose flour, salt, and pepper then mix thoroughly.
- Dilute the annatto seeds in water until the reddish color comes out. Combine the liquid with the flour-salt-pepper mixture and mix thoroughly.
- Put the boiled chicken eggs in the mixing bowl and coat with the batter.
- Heat the pan and pour the cooking oil.
- 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.
- Remove the fried eggs from the pan and place in a serving plate.
- Serve with vinegar or special sauce.
- Share and Enjoy!