Tokneneng

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Tokneneng (or tukneneng) and kwek kwek (or kwek-kwek) are terms for a tempura-like Filipino street food made by deep-frying hard-boiled chicken or duck or quail eggs covered in orange batter. The batter is colored with annatto, locally known as achuete, either in powder form or by annatto seeds that have been soaked in water. To cook the eggs, the cooking oil needs to be at least 160°F (71°C). Kwek kwek is often used for quail eggs, which are smaller, while tokneneng is used for chicken eggs and duck eggs, but kwek kwek is also used as a generic term for deep fried eggs coated in orange batter, and meanings have somewhat shifted over time as kwek kwek and tokeneneng have been often used interchangeably. Tokneneng and kwek kwek are commonly found at street food stalls, often with fish balls, squid balls, and kikiam. They are usually served with either a tangy vinegar-based dip (plain or spicy), or a thick sweet sauce made of flour, soy sauce, garlic, onions, and sugar.

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