Tokneneng is a boiled chicken egg, dipped in orange colored dough and fried in deep oil. It tastes best when paired with sliced cucumber and vinegar with chili. Kwek kwek is almost the same street food compared to Tokneneng but quail eggs are used instead of chicken eggs.
- 1 dozen peeled hard boiled quail eggs or 6 peeled hard boiled chicken eggs
- 1 cup flour
- 1/2 cup water
- 2-3 drops red food color
- 2-3 drops yellow food color
- salt and pepper to taste
- cooking oil
- Put the eggs in a clean plastic bag/zip lock, with 1/4 cup flour.
- Shake em until eggs are evenly coated.
- Mix all remaining ingredients except cooking oil.
- Use a wire whisk or fork, mix it to a smooth batter.
- Dump the eggs to the batter.
- Put enough cooking oil for deep frying in a shallow pan. heat it.
- Spoon out those eggs from the batter and chuck it in the hot cooking oil.
- Wait till it cooks, about a minute or so. until the coating is crispy.
- Serve with sweet gravy or vinegar.