Tokneneng (Fried Hard Boiled Eggs)

Tokneneng (fried Hard Boiled Eggs) Recipe

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A popular streetfood in the Phillipines, hard-boiled eggs are dipped in orange coloured flour batter and deep fried then served with sweet sour sauce.


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25 Min
15 Min
Deep Fry


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12 large
cornstarch, for coating
oil for deep frying


1 c
all purpose flour
1/2 c
salt and pepper, to taste
red and yellow food coloring


1/4 c
rice vinegar
4 Tbsp
brown sugar
1/4 c
2 tsp
soy sauce

How to Make Tokneneng (Fried Hard Boiled Eggs)


  • 1Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells.
  • 2Prepare 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.
  • 3Heat oil in deep fryer or large wok.
  • 4Dredge 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.
  • 5To 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.

Printable Recipe Card

About Tokneneng (Fried Hard Boiled Eggs)

Course/Dish: Other Snacks
Main Ingredient: Eggs
Regional Style: Filipino

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