Kwek Kwek Recipe

Quail eggs: Small eggs that are boiled, peeled, and used as the main ingredient.

Flour: Used to create the batter that coats the quail eggs.

Water: Combined with flour to make the batter.

Annatto powder: Adds a vibrant orange color to the batter.

Salt: Enhances the flavor of the batter.

Baking powder: Helps the batter to puff up slightly when fried.

Cooking oil: Used for deep frying the coated quail eggs.

When preparing quail eggs for kwek kwek, ensure they are boiled just right by simmering them for 3-5 minutes. Overcooking can make the eggs rubbery and difficult to peel. After boiling, immediately transfer the eggs to an ice bath to halt the cooking process and make peeling easier. When mixing the batter, aim for a smooth consistency without lumps to ensure an even coating on the eggs. Use a slotted spoon to carefully lower the coated eggs into the hot oil to avoid splattering and ensure even frying.

• quail eggs - Substitute with chicken eggs: Chicken eggs are larger, so you may need to cut them in half or quarters to match the size of quail eggs.

• flour - Substitute with cornstarch: Cornstarch can provide a similar crispy texture when fried.

• water - Substitute with milk: Milk can add a richer flavor and help the batter adhere better.

• annatto powder - Substitute with paprika: Paprika can provide a similar color and a mild flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami taste.

• baking powder - Substitute with baking soda: Use half the amount of baking soda as a substitute for baking powder to achieve a similar leavening effect.

• cooking oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the kwek kwek to cool completely at room temperature before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled kwek kwek in an airtight container. If stacking is necessary, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the kwek kwek within 2-3 days. For longer storage, proceed to freezing.
• To freeze, arrange the kwek kwek on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the kwek kwek to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 350°F (175°C). Place the frozen kwek kwek on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat in an air fryer at 350°F (175°C) for 5-7 minutes for a crispier texture.
• Avoid microwaving as it can make the kwek kwek rubbery and less appetizing.

• Preheat your oven to 350°F (175°C). Place the leftover kwek kwek on a baking sheet lined with parchment paper. Bake for about 10 minutes or until they are heated through and crispy.

• Use an air fryer set to 350°F (175°C). Arrange the kwek kwek in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Heat a skillet over medium heat and add a small amount of cooking oil. Once the oil is hot, add the kwek kwek and fry for 2-3 minutes on each side until they are warmed through and crispy.

• Microwave on a microwave-safe plate. Cover the kwek kwek with a damp paper towel to prevent them from drying out. Heat on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not keep them as crispy as the other methods.

• Pot: Used to boil the quail eggs.

• Mixing bowl: Used to combine the flour, water, annatto powder, salt, and baking powder.

• Whisk: Used to mix the batter until smooth.

• Slotted spoon: Used to remove the fried quail eggs from the hot oil.

• Paper towels: Used to drain the excess oil from the fried quail eggs.

• Measuring cups: Used to measure the flour and water accurately.

• Measuring spoons: Used to measure the annatto powder, salt, and baking powder accurately.

• Frying pot: Used to heat the cooking oil and fry the quail eggs.

• Tongs: Used to handle the quail eggs while dipping them into the batter and placing them in the hot oil.

Boil in advance: Boil and peel the quail eggs ahead of time. Store them in the fridge to save prep time.

Pre-mix batter: Mix the flour, water, annatto powder, salt, and baking powder the night before. Keep it in the fridge.

Use a deep fryer: A deep fryer can maintain a consistent temperature, making the frying process faster and more efficient.

Batch frying: Fry multiple coated eggs at once to save time. Ensure not to overcrowd the pot.

Paper towel prep: Have paper towels ready before you start frying to quickly drain excess oil.