tokneneng (fried hard boiled eggs)
(1 rating)
A popular streetfood in the Phillipines, hard-boiled eggs are dipped in orange coloured flour batter and deep fried then served with sweet sour sauce.
(1 rating)
yield
4 -12
prep time
25 Min
cook time
15 Min
method
Deep Fry
Ingredients For tokneneng (fried hard boiled eggs)
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12 lgeggs
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cornstarch, for coating
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oil for deep frying
- BATTER
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1 call purpose flour
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1/2 cwater
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salt and pepper, to taste
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red and yellow food coloring
- SAUCE
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1/4 crice vinegar
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4 Tbspbrown sugar
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1/4 cketchup
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2 tspsoy sauce
How To Make tokneneng (fried hard boiled eggs)
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1Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells.
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2Prepare the batter by putting a few drops of red and yellow food colouring into the water to get a deep orange colour. Add salt and pepper to the flour. Pour in the water mixture into the bowl of flour and mix well until there are no lumps.
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3Heat oil in deep fryer or large wok.
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4Dredge the peeled eggs into the cornstarch then drop them into the batter so it's fully covered. using a bamboo skewer, poke the eggs to drop them into the oil. Deep fry until the batter is crispy. Remove with slotted spoon and drain on paper towels.
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5To make the sauce: Mix all the ingredients into a saucepan and heat until the sugar has dissolved. Stir and let cool. Serve the eggs with a side of dipping sauce.
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