Tokneneng: Deep Fried Eggs
DifficultyEasy
Prep time20 minutes
Total time35 minutes
Tokneneng, it is a popular Filipino street food made of deep-fried battered eggs. The crispy, bright orange coating makes it fun to eat, and it tastes even better with a vinegar dipping sauce.
A Staple of Filipino Street Food
Tokneneng is commonly enjoyed with a spiced vinegar dip, packed with diced onions, chili peppers, and cucumbers, balancing the richness of the batter with tangy and spicy flavors. The contrast between the crispy coating and the savory egg inside makes this snack irresistible to locals and visitors alike.
Its name is believed to have originated from street vendor slang, while Kwek Kwek got its playful name from the sound quail eggs supposedly make when frying. Whether it’s served in bustling markets, roadside stalls, or fairs, this fried delicacy remains a staple among Filipino comfort foods.
Tokneneng vs. Kwek Kwek: A Crispy Street Food Showdown
If you’ve ever strolled through the busy streets of the Philippines, you’ve likely come across a vendor selling bright orange, crispy-coated eggs on skewers.
These deep-fried delights are either Tokneneng or Kwek Kwek, two beloved Filipino street foods that share a similar recipe but differ in one key ingredient the type of egg used.
Tokneneng features regular chicken eggs, making it a larger, heartier snack, while Kwek Kwek uses quail eggs, offering a smaller, bite-sized version.
Both are coated in a seasoned batter infused with annatto powder, giving them their signature golden-orange color. The eggs are deep-fried until crispy and typically served with spiced vinegar or sweet dipping sauces.
Where Did It Come From?
Tokneneng and Kwek Kwek are believed to have originated in local street food stalls in the Philippines. The exact history is unclear, but these snacks became popular due to their simple ingredients and great taste. Vendors developed creative ways to make boiled eggs more exciting, coating them in batter and frying them until crispy.
Over time, Tokneneng and Kwek Kwek became staples in bustling food markets, roadside stalls, and fairs. Their affordability and delicious flavor made them a go-to snack for students, workers, and anyone looking for a quick bite. Today, they are among the most recognizable Filipino street foods, enjoyed across the country.
Which One Is Better?
It depends on what you like! Tokneneng is bigger and more filling, while Kwek Kwek is small and easy to eat fast.
Both tokneneng and kwekkwek are flavorful, nostalgic treat that embodies Filipino food culture. Whether you choose the larger, heartier Tokneneng or the smaller, bite-sized Kwek Kwek, both versions offer a crunchy and best with a sour or spicy dip, satisfying bite perfect for any food lover.
Next time you see a vendor selling these crispy delights, grab a skewer, dip it into the sauce, and enjoy the rich flavors of Filipino street food!
Tokneneng: Deep Fried Eggs
4
servings20
minutes15
minutes35
minutesTokneneng is a tasty Filipino street snack made from hard-boiled eggs covered in a bright orange crispy batter. They’re deep-fried until crunchy and served with a sour vinegar dip. They’re fun to eat, full of flavor, and perfect for sharing with friends or enjoying as a snack after school or at a party!
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Ingredients:
12 pieces 12 Chicken Eggs, Boiled
1 cup 1 All-Purposed Flour
1/4 cup 1/4 Cornstarch
1 tbsp 1 Annatto Powder , For orange color
1/2 tsp 1/2 Salt
1/2 tsp 1/2 Black Pepper
1 tsp 1 Baking Powder
3/4 cup 3/4 Water
Cooking Oil, For Frying
- For Egg Coating:
1/4 cup 1/4 Cornstarch
1/2 tsp 1/2 Salt
1/2 tsp 1/2 Black Pepper
- For Vinegar Dip:
1 1 pc Red Onion, Finely Chopped
1/2 cup 1/2 Cucumber, Diced, Remove Seeds
4 4 -5 pieces Chilli Pepper, Chopped
1 tsp 1 Salt
1 tsp 1 Black Pepper
1 tbsp 1 Sugar
Vinegar, Enough to fill the bowl
Instructions:
- Boil the eggs – Place the eggs in a pot of boiling water and cook for 12–15 minutes. Transfer to an ice bath to cool, then carefully peel.
- Coat the eggs – In a bowl, combine cornstarch, salt, and black pepper. Roll each peeled egg in the mixture to ensure even coating, which will help the batter adhere properly.
- Prepare the batter – In a separate mixing bowl, whisk together all-purpose flour, cornstarch, annatto powder, salt, black pepper, and baking powder. Gradually add water, stirring continuously until a smooth, lump-free consistency is achieved.
- Heat the oil – Pour cooking oil into a deep frying pan and heat over medium heat until it reaches approximately 350°F (175°C).
- Dip & fry – Submerge each coated egg into the batter, ensuring full coverage. Carefully place them into the hot oil and deep-fry for 5–6 minutes, or until they turn golden-orange and crispy. Use a slotted spoon to remove the eggs and drain them on paper towels.
- Prepare the dipping sauce – Finely chop red onion, dice cucumber, and slice chili peppers. In a large bowl, mix these ingredients with vinegar, sugar, salt, and black pepper. Stir well to combine.
- Serve – Arrange the crispy Tokneneng on a serving plate alongside the prepared dipping sauce. Serve immediately for best texture and flavor.
Notes:
- For a crispier texture, consider double-dipping the eggs in batter before frying. This will add an extra layer of crunch.
- Adjust the annatto powder to achieve the desired vibrancy in color. A little goes a long way.
- For a bite-sized variation, substitute chicken eggs with quail eggs to make Kwek Kwek, a popular alternative.
- Pair with different sauces to enhance flavor. While spiced vinegar is traditional, a sweet and sour dip also complements Tokneneng well.
- Maintain proper oil temperature for even frying. If the oil is too hot, the batter may burn quickly; if it’s too cool, the eggs may become greasy.
Nutrition Facts:
- Calories: 750kcal
- Fat: 55g
- Sodium: 550mg
- Carbohydrates: 48g
- Protein: 22g
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Final Thoughts
Tokneneng is more than just a popular street food it’s a bite-sized taste of fun and Filipino flavor. With its crispy orange coating and savory egg center, it’s a snack that’s easy to love and even easier to make at home. Whether you’re sharing it with friends or enjoying a quick merienda, tokneneng brings a little joy to the table. Serve it with your favorite dipping sauce, and you’re all set!
Give it a try and let me know how you like it! I’d love to hear your thoughts and any variations you come up with. Happy cooking!
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