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Tokneneng (or tukneneng) is a tempura-like Filipino street food made by Deep frying hard-boiled chicken or duck eggs covered in orange batter.
A popular variation of tokneneng is kwek kwek. Kwek-kwek is traditionally made with quail eggs, which are smaller, with batter made by mixing Annatto or annatto seeds that have been soaked in water. Kwek-kwek and tokeneneng are often falsely used interchangeably. To cook kwek-kwek, the cooking oil needs to be at least 160°F (71°C).
Tokneneng is commonly found at street food stalls, often with , Squid ball, and Ngo hiang. It is usually served with either a tangy vinegar-based dip (plain or spicy), or a thick sweet sauce made of flour, soy sauce, garlic, , and sugar.Admin. (January 22, 2009). Pinoy Street Food: Kwek Kwek or Tokneneng Recipe. Filipino Foods Website. Retrieved July 9, 2011.
Another origin story involves a balut vendor in Cubao. Accidentally dropping the balut they were selling, they peeled off the shells and deep-fried it in the batter instead of discarding it. This unexpected culinary experiment led to the creation of both tokneneng and its close cousin, kwek-kwek. Yet another possibility is that street eateries (Carinderia) repurpose leftover balut and penoy by deep-frying them for the next day.
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