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?
Tokneneng
Ingredients
- 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
Instructions
- 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!
Valerie Atchico says
Hi there Vanjo!
I was wondering if you can give me exact measurement for a
100 pcs tokneneng?Planning to have a party with that.
Your reply is very much appreciated.
pang says
How to make the vinegar sauce for this? I also want the recipe for the sweet sauce that is also used for fishball.
Thanx!
Dennis Sulit says
We just had a conversation about this during dinner. I miss this so much, pero I remember buying this on the street and dipping it in a red sauce, not in vinegar. If anyone knows the recipe for that red sauce I’d love to have it.
Aya says
Hi, can you make a sweet sauce for tokneneng? Appreciate it 😀
monsie says
I tried it today but it did not turn out right. Masyadong malabsa ang batter, I added more flour to thicken it but the taste was not either. This is my first time to try your recipe. I will try some more.
Thanks for sharing your recipe though.
weng says
Hello Kuya:
I be honest with you i never heard this food before, but then i started talking about this at work very funny!! they already know it… Omg ako lang ang di nakakaalam.. so i tried it, this food is something kakaiba for me… but delicious…. wow!
Panlasang Pinoy says
Mr Brice, try using red food coloring.
Panlasang Pinoy says
Rosalie, atsuete is only used as food coloring. If you don’t mind having a light colored eggs, I think that you don’t need to use atsuete.
Vi says
Thanks for the recipes and clear how-tos! I’m away for college so I’ve been trying your recipes to feed myself. Hehe. I also live abroad so it’s good that you put the international equivalents of some of the ingredients. I don’t cook well, but I’m learning! Hehe. Just wanted to ask, I don’t have annatto seeds, but I do have the annatto powder. Can I use that instead? How does that change the process? Thanks!
Panlasang Pinoy says
Sure, Vi. We feature Kwek-Kwek and I used annato powder in that recipe. You may want to check it out and see how it went. Hope this helps.