Crispy Boiled Egg Tokneneng Recipes

CRISPY BOILED EGG (TOKNENENG) RECIPE

Steps:

• 1. In a medium sized bowl, make the batter by adding all-purpose flour, cornstarch, salt and pepper. Stir blend the ingredients thoroughly. 2. To give the reddish color, dilute anatto seeds in water. Then pour the red water in the bowl of mixed dry ingredients stir thoroughly and no more lumps can be seen. 3. Place the shelled eggs in the bowl and evenly coat with batter. 4. Pour cooking oil in a frying pan and heat over medium heat. 5. Deep fry the eggs, until the coating has turned crispy for about 1 to 2 minutes. A serving spoon would be ideal to use to scoop the eggs from the bowl. 6. Remove fried eggs from the frying pan and place in a metal sieve to drain any excess oil. 7. Transfer in a serving plate and serve along with a garlic-onion vinegar dip. 8. Share and enjoy eating.

TOKNENENG (FILIPINO STREET FOOD)

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Heat over medium heat while stirring until sugar has dissolved, about 5 minutes. Stir sauce and let cool.
• Prepare the batter by adding a few drops of red and yellow food coloring to the water to get a deep orange color. Combine flour with salt and pepper in a bowl; pour in orange water and stir until there are no lumps.
• Heat oil in a wok to 375 degrees F (190 degrees C).
• Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

TOKNENENG RECIPE

Steps:

• Boil 1 dozen eggs for 10 minutes
• Drain, let it cool completely, cracked & peel off egg shells
• Coat eggs with flour
• Combine flour, cornstarch and baking powder
• Add seasoning annatto powder, magic sarap & black pepper then mix.
• Add water gradually & mix, make sure the consistency of batter is not too thick or runny

TOKNENENG (FRIED HARD BOILED EGGS)

Steps:

• Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells.
• Prepare 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.
• Heat oil in deep fryer or large wok.
• Dredge 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.
• To 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.