Kwek Kwek Recipe - A Filipino street food from Quail Eggs

Step 1

Place quail eggs in a pot and fill with tap water enough to submerge them completely. Bring water to a rolling boil over high heat. Once it boils, turn off heat and cover the pot and let it sit for 10 minutes.

Step 2

Remove the quail eggs from the hot water and transfer into an ice bath or cold water. Peel off the eggshells once cool enough to handle.

Step 3

In a bowl, combine 1 cup flour, cornstarch, baking powder, salt, ground pepper and water and mix to form a batter. Consistency is almost similar to that of a pancake batter only a bit thicker. Add enough food color and mix until the desired color is achieved.

Step 4

Spread 1/4 cup of flour on a plate. Dredge each egg with flour covering the surface completely.

Step 5

Drop the floured quail eggs, one at a time into the orange batter and using a fork or a barbecue stick, turn them over to cover them completely with batter. Do this in batches, about 5-6 eggs per batch.

Step 6

In a small pot, heat enough oil over medium-high heat. Once hot, use a stick or a skewer to pierce a coated egg and transfer it to the hot oil and a fork to remove the egg off the skewer and into the hot oil. Fry a batch at a time about 1-2 minutes each side or until crispy.

Step 7

Remove the eggs from the hot oil and transfer into a plate lined with paper towel to remove excess oil.

Step 8

Serve while hot and skin still crispy with vinegar dip or special Kwek Kwek sauce.