• 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.