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Kwek-kwek. Also called “tukneneng,” this ball made of quail eggs and some orange batter is best eaten with lots of vinegar. Larger version of this, made of the not-so-ordinary chicken egg, is more popularly known as “tuknanay.”

 

Estimated cooking time: 40 minutes

 

 

Kwek Kwek Ingredients:

• 1 dozen peeled hard boiled quail eggs (or chicken eggs)
• 1 cup flour
• 1/2 cup water
• few drops of food coloring (orange?)
• salt and pepper to taste
• cooking oil

Kwek Kwek Cooking Instructions:

• Put the quail 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 those little 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.

Tags: delicacy, fried

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