Focused recipe
Tokneneng Recipe
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.
Filipino Updated 4/15/2010
Ingredients
Measured from the catalog payload.
- 6 pieces chicken egg boiled
- 3 tablespoons cornstarch
- 1 cup water
- 1/4 cup annatto seeds
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups cooking oil
Instructions
8 cooking steps
- Place cornstarch in a bowl and roll the boiled eggs in it until lightly coated. Set aside.
- In another bowl, combine all-purpose flour, salt, and ground black pepper. Mix well.
- 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.
- Add the cornstarch-coated eggs to the batter and ensure they are fully covered.
- Heat cooking oil in a deep pan over medium heat.
- 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.
Catalog details
Useful for browsing and sync.
Snack, Egg crispy egg, Filipino street food, fried eggs Public recipe Revision 1
Recipe 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.