Tokneneng Recipe

5 from 1 vote

Boiled chicken eggs coated in a seasoned orange batter and deep-fried until golden brown. Best served with spiced vinegar or a special dipping sauce for a true Filipino street food experience.

Prep Time5

Cook Time3

Total Time8

Course: Snack

Cuisine: Filipino

Keyword: crispy egg, Filipino street food, fried eggs

Servings: persons

Calories: 753kcal

Author: Vanjo Merano

Ingredients

6 pieces chicken eggs boiled
3 tablespoons cornstarch
1 cup water
1/4 cup annatto seeds atsuete
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooking oil

Instructions

Place cornstarch in a bowl and roll the boiled eggs in it until lightly coated. Set aside.
3 tablespoons cornstarch, 6 pieces chicken eggs
In another bowl, combine all-purpose flour, salt, and ground black pepper. Mix well.
1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
Soak annatto seeds in water until the liquid turns orange. Strain the seeds and pour the colored water into the flour mixture. Stir until smooth.
1/4 cup annatto seeds, 1 cup water
Add the cornstarch-coated eggs to the batter and ensure they are fully covered.
Heat cooking oil in a deep pan over medium heat.
2 cups cooking oil
Once the oil is hot, deep-fry the eggs until golden and crispy.
Remove from the pan and drain on paper towels.
Serve hot with spiced vinegar or your preferred dipping sauce.

Notes

Best enjoyed immediately after frying while still hot and crispy
If using store-bought boiled eggs, rinse them before dredging to remove any residual brine.
Try slicing the eggs in half before coating for a snack-size serving option.

Nutrition