This Kwek Kwek Recipe is a popular Filipino street food made of fried hard-boiled quail eggs coated with orange batter is so delicious, easy to make, and rich in protein. It's one of the favorites of Filipinos because it's inexpensive, kid-friendly, and addicting!
Looking for more Authentic Filipino Recipes? Try my Kangkong with Quail Eggs, Filipino Siopao, Atsara (Pickled Green Papaya), or my Easy Filipino Macaroni Salad.
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What is Kwek Kwek?
In English, "Kwek Kwek" refers to quail eggs that are coated in an orange batter and deep-fried until crispy. It is a popular Filipino street food snack. The name "Kwek Kwek" is unique to this dish and doesn't have a direct translation, but it specifically describes the preparation of the quail eggs in this manner.
After being coated, the eggs are deep-fried until crispy. They are usually served hot and eaten with a tasty dipping sauce, like spiced vinegar or sweet and sour sauce. People love kwek kwek because it’s a fun and delicious snack that you can easily find from street vendors in the Philippines.
The Story Behind Kwek-Kwek: A Popular Filipino Street Snack
Kwek-Kwek supposedly refers to the chirping sounds of birds. A local legend details that it was accidentally created when a balut (boiled duck eggs) vendor in Cubao, a district in Manila, Philippines, dropped her basket of balut.
She didn't want to waste what remained of the cracked eggs, so she peeled off the shells, rolled the eggs in flour, and fried them until crispy then served them in small bowls of vinegar dip.
Some people get confused with kwek kwek as tokneneng (like the bigger ones in the picture) which is prepared in the same way but using hard-boiled chicken eggs. They are usually sold along with fish balls, squid balls, kikiam, and chicken balls as an appetizer and after-work or after-school snacks.
Hence, most of the Filipinos' childhood favorite food treats can be traced back to the streets sides of the Philippines. Try making this delicious Filipino dish right in the comfort of your own kitchen and enjoy a delicious appetizer or snack!
Top Tips
- It is best to serve and enjoy this dish while it is still a little bit hot and the batter is still crispy because it starts to become soggy once it cools.
- Boiled eggs and dipping sauce can be prepared in advance by storing them in an airtight container for up to 2 days. Just heat the sauce gently on the stove or microwave to warm it up slightly.
Substitutions
- Organic Eggs:
- Regular Eggs: No significant flavor change.
- Quail Eggs:
- Chicken Eggs: For a larger size and different texture.
- Flour:
- All-Purpose Flour: Standard substitution for most recipes.
- Rice Flour: For a gluten-free alternative.
- Annatto Powder:
- Paprika: For a similar color with a mild flavor.
- Turmeric: For a yellow color with a different flavor profile.
- Salt:
- Table Salt: Standard substitution.
- Sea Salt: For a slightly different texture and mineral content.
- Pepper:
- Ground Black Pepper: Standard substitution.
- White Pepper: For a milder, less pungent flavor.
- Water:
- Tap Water: Standard substitution.
- Bottled Water: For a more purified option.
- Cornstarch:
- Potato Starch: For similar thickening properties.
- Tapioca Starch: For a slightly different texture.
- Oil:
- Vegetable Oil: A neutral oil with a high smoke point.
- Canola Oil: Another neutral option.
- Peanut Oil: For a slightly nutty flavor and high smoke point.
Variations
picy Kwek Kwek
- Ingredients: Add chili flakes or chopped fresh chilies to the batter.
- Flavors: Serve with a spicy vinegar dipping sauce or hot sauce for an extra kick.
Cheesy Kwek Kwek
- Ingredients: Insert a small piece of cheese inside each egg before dipping in batter.
- Flavors: Use a dipping sauce made from melted cheese mixed with a bit of milk for a creamy finish.
Herbed Kwek Kwek
- Ingredients: Add finely chopped fresh herbs like parsley, cilantro, or basil to the batter.
- Flavors: Serve with a herbed yogurt or aioli dipping sauce for a fresh twist.
Sweet and Sour Kwek Kwek
- Ingredients: Prepare a sweet and sour sauce with pineapple, vinegar, sugar, and ketchup.
- Flavors: Dip the cooked kwek kwek in the sweet and sour sauce or serve it on the side.
Storage
- Kwek Kwek is best enjoyed immediately, but if you need to store it, follow these instructions: Keep it in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator before reheating. To reheat, bake at 350°F (175°C) until heated through and crispy. Always check for freshness before consuming.
Ingredients
Listed below are all the ingredients you will need:
- organic eggs
- quail eggs
- flour
- annatto powder
- salt
- pepper
- water
- cornstarch
- oil
Vinegar Sauce:
- vinegar
- soy sauce
- sugar
- garlics
- small onion
- green chili peppers
- salt
- black pepper
Instructions
Boil the eggs to your preferred level of doneness.
Then in a large bowl, add flour, 2 tablespoons annatto powder, salt, pepper and using a fork or whisk gradually add in water. The batter will turn orange, but if you want a vivid orange to add 1 tablespoon of annatto powder:
On a plate, add cornstarch then individually dredge each of the eggs:
Next, dip each egg in the orange batter and repeat till all the eggs are coated with the orange batter:
In a deep pan over medium heat, heat about 2-inch of oil (2 cups) to 350 F, then carefully drop battered eggs deep fry for about 3-4 minutes or until the battered eggs turn golden orange:
With a slotted spoon, remove eggs from the pan and drain on a wire rack set over a baking sheet or plate lined with paper towels. Serve immediately with your choice of dipping sauce:
"Kain tayo!" (Let's eat!)
Frequently Asked Questions
Best Kwek Kwek Recipe
Ingredients
- 5 organic eggs
- 12 quail eggs
- 1 ½ cups all purpose flour
- 3 tablespoons annatto powder divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 2-3 cups water
- ⅛ cups cornstarch
- 2 cups vegetable oil
Vinegar Sauce
- ½ cup vinegar white or cane vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar adjust to taste
- 1-2 cloves garlic minced
- 1 small onion finely chopped (optional)
- 1-2 red or green chili peppers sliced (optional for heat)
- 1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper
Instructions
- Boil the eggs to your preferred level of doneness.
Prepare the Batter:
- In a large bowl, combine the flour, 2 tablespoons of annatto powder, salt, and pepper.
- Gradually add water while whisking or stirring with a fork until the batter is smooth and orange.
- For a more vivid orange color, add an additional tablespoon of annatto powder.
Coat the Eggs:
- Place cornstarch on a plate.
- Dredge each boiled and peeled quail egg in the cornstarch to coat them lightly.
Dip in Batter:
- Dip each cornstarch-coated egg into the prepared orange batter until fully covered.
- Repeat until all eggs are coated.
Heat the Oil:
- In a deep pan, heat about 2 inches (approximately 2 cups) of oil over medium heat to 350°F (175°C).
- Fry the Eggs:
- Carefully drop the battered eggs into the hot oil.
- Deep fry for about 3-4 minutes, or until the batter turns golden orange.
Drain and Serve:
- Using a slotted spoon, remove the eggs from the oil.
- Drain on a wire rack set over a baking sheet or on a plate lined with paper towels.
- Serve immediately with your choice of dipping sauce.
Vinegar Sauce:
- Combine Ingredients: In a small bowl or saucepan, mix the vinegar, soy sauce, sugar, salt, and black pepper.
- Add Aromatics: If using, add minced garlic, chopped onion, and sliced chili peppers to the mixture.
- Heat (Optional): If you prefer a more integrated flavor, gently heat the mixture over medium heat until it starts to simmer. Stir occasionally to dissolve the sugar and salt. Remove from heat and let it cool.
- Cool and Serve: Allow the sauce to cool completely before serving with your kwek-kwek. Store any leftover sauce in an airtight container in the refrigerator.
Liz L says
I don't really like quail eggs, so I only used regular eggs and it was still a hit!