For a richer flavor, try adding a pinch of garlic powder or onion powder to the flour mixture for the batter. Adjust the amount of food coloring to achieve your desired shade of orange. Remember, a little goes a long way! If you don't have bamboo skewers, you can use a fork or slotted spoon to carefully maneuver the eggs in the hot oil. Make sure the oil is hot enough before frying, otherwise the tokneneng will absorb too much oil and become greasy.
Tokneneng (Filipino Street Food)
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS6
Experience the vibrant flavors of the Philippines with Tokneneng, a beloved street food. These crispy, golden orbs feature hard-boiled eggs enrobed in a vibrant orange batter, deep-fried to perfection, and served with a tangy-sweet dipping sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol491 mg
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Fiber1 g
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Protein20 g
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Saturated Fat10 g
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Sodium546 mg
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Sugar18 g
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Fat58 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGently place the eggs in a saucepan and cover completely with cold water. Bring the water to a rolling boil over medium-high heat, then immediately remove from heat. Allow the eggs to sit in the hot water for 15 minutes. (15 minutes)
02
StepCarefully remove the eggs from the hot water and immediately cool them under cold running water until they are cool enough to handle. Gently peel the eggs and set aside. (5 minutes)
03
StepIn a medium saucepan, combine the rice vinegar, ketchup, brown sugar, and soy sauce. Heat over medium heat, stirring constantly until the sugar is fully dissolved and the sauce is smooth. Remove from heat and allow to cool completely. (5 minutes)
04
StepIn a mixing bowl, prepare the orange batter by adding a few drops of red and yellow food coloring to the water until you achieve a deep, vibrant orange hue. In a separate bowl, whisk together the flour, salt, and pepper. Gradually pour in the colored water, stirring continuously until the batter is smooth and free of any lumps. (10 minutes)
05
StepHeat vegetable oil in a wok or deep fryer to 375°F (190°C). Ensure there is enough oil to fully submerge the eggs. (10 minutes)
06
StepLightly dust each peeled egg with cornstarch, shaking off any excess. This helps the batter adhere better. Dip each egg into the orange batter, ensuring it is completely coated. Carefully poke the batter-covered egg with a bamboo skewer for easy maneuvering in the hot oil. (5 minutes)
07
StepGently lower the skewered, battered egg into the hot oil. Deep-fry for approximately 2 minutes per side, or until the batter is golden brown and crispy. Avoid overcrowding the oil, frying in batches if necessary. (4 minutes)
08
StepRemove the fried tokneneng with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Serve immediately with the prepared sweet and sour dipping sauce.
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Arlene Willms
Jul 1, 2025This recipe is fantastic! The batter is perfectly crispy, and the sweet and sour sauce is spot on.
Alva Howell
Jun 30, 2025The instructions are clear and easy to follow, even for a beginner cook like me.
Damion Greenfelder
Jun 30, 2025These tasted just like the ones I used to buy from street vendors in the Philippines. Thanks for bringing back those memories!
Kadin Emard
Jun 30, 2025I added a little sriracha to the dipping sauce for some extra heat, and it was delicious!
Reinhold Hermiston
Jun 30, 2025Be careful not to overcook the eggs, or they'll become rubbery.
Jane Crist
Jun 30, 2025I made this for a Filipino-themed party, and everyone loved it! It was a huge hit.