Tokneneng - Filipino-style Fried Quail Eggs

Ingredients

• 12 quail eggs 12 quail eggs
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 1/4 cup cornstarch (30g) 1/4 cup cornstarch (30g)
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/2 cup water (120ml) 1/2 cup water (120ml)
• Vegetable oil, for frying Vegetable oil, for frying
• Vinegar, for dipping sauce Vinegar, for dipping sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 clove garlic, minced 1 clove garlic, minced
• 1 small chili pepper, chopped (optional) 1 small chili pepper, chopped (optional)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 6g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a saucepan, bring water to a boil. Gently add the quail eggs and cook for 5 minutes. Remove from heat and transfer the eggs to a bowl of cold water to cool.
2. 2.
   Once cooled, carefully peel the eggs and set aside.
3. 3.
   In a mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and onion powder. Mix well.
4. 4.
   Gradually add water to the dry ingredients, whisking until you achieve a smooth batter consistency.
5. 5.
   Heat vegetable oil in a deep pan or pot over medium heat.
6. 6.
   Dip each quail egg into the batter, ensuring it is fully coated. Carefully place the coated eggs into the hot oil, frying them in batches until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
7. 7.
   For the dipping sauce, combine vinegar, soy sauce, sugar, minced garlic, and chopped chili pepper (if desired) in a small bowl. Stir until the sugar is dissolved.
8. 8.
   Serve the Tokneneng hot with the vinegar dipping sauce on the side.

Treat your ingredients with care...

• Quail eggs — Be careful when peeling the boiled quail eggs as they are delicate. Gently tap the shell and roll it on a hard surface to make peeling easier.
• Vinegar — Use a mild vinegar, such as white vinegar or rice vinegar, for the dipping sauce. Adjust the amount of vinegar and sugar according to your taste preference.

Tips & Tricks

• For an extra crispy texture, you can double-coat the quail eggs by dipping them in the batter twice before frying.
• If you prefer a spicier dipping sauce, add more chopped chili pepper or a few drops of hot sauce.
• Serve Tokneneng as a party appetizer or alongside other Filipino street foods for a delicious and authentic experience.
• If you can't find quail eggs, you can substitute with chicken eggs, although the cooking time will be longer.

Serving advice

Serve Tokneneng as a snack or appetizer. Arrange the fried quail eggs on a platter and place a small bowl of the vinegar dipping sauce alongside. Garnish with chopped spring onions or cilantro for added freshness.

Presentation advice

To make the dish visually appealing, arrange the Tokneneng on a bed of lettuce leaves or banana leaves. This adds a touch of color and elevates the presentation.