Chicharron-Crusted Kwek-Kwek (Fried Quail Eggs)

My twist on the beloved Filipino street food dish. These chicharron chips add another dimension of crunch and texture. For the sauce recipes, check my community or profile!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil quail eggs for 3-4 minutes (4 minutes results in a hard boil) then immediately transfer to an ice bath to stop cooking. Peel eggs and set aside.

Step 2

Crush the chicharron chips and set aside.

Step 3

Make the batter by combining flour, baking powder, salt, black pepper, and garlic powder. Then dissolve the annatto powder in the water and pour into the flour mixture. Stir until combined. You are looking for the consistency of a thick pancake batter. You may need to add more water to adjust.

Step 4

Heat a pot of oil to 350 F.

Step 5

Coat the eggs in cornstarch then transfer to the batter. Roll each battered egg in the chicharron chips then immediately transfer to the hot oil and fry until crisp and golden, about 3 minutes.

Step 6

Drain quail eggs on a paper-towel lined tray. Once cool, skewer the eggs (optional) and enjoy with Manong sauce, or spiced vinegar