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tokneneng cook

My Tokneneng Recipe (Filipino Orange Battered Eggs)

Tokneneng is a beloved Filipino street food featuring hard-boiled chicken or duck eggs coated in a bright orange annatto-colored batter and deep-fried until crispy and golden.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Snack, Street Food
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 6-8 pieces boiled eggs chicken or duck
  • 2 cups cooking oil for frying
  • 1 cup all-purpose flour
  • 3 tablespoons cornstarch
  • ¾ cup warm water
  • 1 tablespoon atsuete/achuete powder annatto powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Method
 

  1. I heat my cooking oil in a deep pan over medium-high heat. The oil should cover the eggs.
  2. I mix the flour, salt, and pepper together in a large bowl.
  3. In a separate bowl, I stir the atsuete powder with warm water until it turns bright orange and dissolved.
  4. I pour the orange atsuete mixture into my flour mixture. I mix everything together.
  5. I roll each boiled egg in cornstarch.
  6. I test if my oil is hot enough by dropping a tiny bit of batter because it should bubble and float right away.
  7. I dip each cornstarch-coated egg in the orange batter until fully covered. I carefully place it in the hot oil.
  8. I fry for 3 to 4 minutes, turning the eggs gently until they're crispy and golden-orange on all sides.
  9. I remove the eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  10. I serve immediately while hot and crispy with spiced vinegar or sweet brown sauce.
  11. Enjoy your tokneneng!

Notes

  • I always use room temperature eggs to prevent the batter from sliding off during frying.
  • My double-coating technique gives extra crispiness. I dip eggs in batter, let excess drip off, then dip again before frying.
  • If my batter is sliding off, I make sure eggs are completely dry after boiling and thoroughly coated with cornstarch.
  • If it's too dark or burning quickly, oil temperature is too high. I reduce heat and allow oil to cool slightly.
  • If my batter is too thick, I add water 1 tablespoon at a time until it reaches the consistency I like.
  • If oil splatters excessively, I ensure eggs are room temperature and fully dried before coating.
  • For uneven coating, I try the double-dip method. Dip in batter, let excess drip, then dip again before frying.
  • I store leftovers in an airtight container for up to 2 days in the refrigerator.
  • I avoid microwave because this will make the coating soggy and chewy instead of crispy.
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