Created by online cookery school,
The Devilled Egg
These Filipino deep-fried quail egg bites (also called Tokneneng) are quick and easy to make, and will be sure to impress anyone who gets to feast on them. The crispy, thick batter around the soft, rich quail egg is the perfect flavour and texture combination, delicious!
What you’ll need
12 Foraging Free quail eggs
100g of plain flour
Cooking oil, for frying
For the batter:
150g of plain flour
190ml of water
1 tbsp of annatto powder
½ tsp of baking powder
Large pinch of chilli powder
For the sauce:
1/2-1 chopped fresh chilli, sliced
1 spring onion, sliced
2 cloves of garlic, finely chopped
3 tbsp of soy sauce
1 tsp of honey
1 tbsp of white wine vinegar
Let’s get cooking
Preheat the cooking oil to 180C.
To hard boil the quail eggs, firstly make sure the eggs are at room temperature to ensure they don’t crack in hot water.
Bring a pan of water to the boil and lower the eggs in all at once with a slotted spoon.
Simmer for 2 minutes, lift out of the water and lower into a bowl of cold water and leave them to stand for a couple of minutes, but don’t let them cool down completely.
Gently tap or roll the eggs on your work surface to crack the shall all over and begin peeling from the bottom. Try and get under the membrane between the shell and the white, as this will make them easier to peel.
Dilute the annatto powder in the water.
Combine the dried ingredients and gradually stir in the water.
Dip the eggs in plain flour, then the batter and fry immediately for 3-5 minutes until golden.
To make the sauce, simply combine ingredients and season to taste. Once the eggs are golden, serve immediately.
For more recipes and tutorials, please visit www.thedevilledegg.com
Share your recipe creations with us…