Kwek Kwek Without Pork is my quick answer whenever someone asks for a crowd pleasing Filipino street snack that’s easy to make at home. If you’ve ever stood by a kiosk, watching those tiny orange balls bob in hot oil while the vinegar station calls your name, you know the feeling. I wanted that same crunch and bright color in my own kitchen, without needing special tools or a long grocery list. This version nails the texture, keeps the flavor punch, and it’s friendly for weeknight cravings. Let’s talk about how to get your Crispy Kwek Kwek (Egg Snack) perfectly golden and ready for dipping. 
Ingredients
What you need for that bright orange crunch
Here’s what I keep handy to make Crispy Kwek Kwek (Egg Snack) with the right balance of crunch and flavor. Simple, affordable, and easy to find.
- 18 to 24 quail eggs, boiled and peeled
- 1 cup all purpose flour
- 1/2 cup cornstarch for the batter, plus extra for dusting
- 1 teaspoon baking powder for lift
- 1 teaspoon garlic powder and 1/2 teaspoon onion powder
- 1 teaspoon salt and a few grinds of pepper
- 1 tablespoon sugar to balance the savoriness
- 1 to 1 1/4 cups cold water or club soda for a lighter texture
- 2 teaspoons annatto powder for color, or 2 tablespoons atsuete oil
- Neutral oil for frying, enough to submerge the eggs
Pro tip: Dusting the boiled eggs with a thin coat of cornstarch before dipping helps the batter grip and gives a better, crispier shell.
Egg choices and flavor boosters
Quail eggs are classic and adorable, but small chicken eggs also work. If you switch to chicken eggs, boil them soft to medium so the yolk stays tender. For color, annatto powder gives that signature orange shade without tasting artificial. Atsuete oil works too, and it adds a subtle nuttiness. A little sugar in the batter makes the savory notes pop, especially once you dunk it in vinegar later.
Batter prep
Mix it right
Whisk flour, cornstarch, baking powder, garlic powder, onion powder, sugar, salt, pepper, and annatto powder in a bowl. Add cold water or club soda gradually until you get a thick, pourable batter. You want it to coat the back of a spoon, not run off like water. If it gets too thin, add a spoonful of flour. Too thick, splash in more liquid. This batter sets you up for Crispy Kwek Kwek (Egg Snack) success.
Coating the eggs
Pat the peeled quail eggs dry. Toss them in a shallow dish with a tablespoon or two of cornstarch so they’re lightly dusted. Shake off the excess. Dip a few eggs into the batter, rolling them until fully coated. It helps to use a fork or a skewer so you can lift them out cleanly without losing batter.
Quick fix if the batter slips off: The eggs are likely too wet or your batter is too thin. Dry the eggs better and whisk in a tablespoon more flour to thicken.
Frying
Oil temperature made simple
Heat neutral oil in a deep pot to about 350 to 360 F. No thermometer? Dip a chopstick or wooden spoon in the oil. If steady bubbles gently form around it, the oil is ready. Too violent and it’s too hot. No bubbles means wait a little longer.
Fry in small batches so the temperature stays steady. Gently drop in the battered eggs and nudge them so they don’t stick together. Don’t crowd the pot. After about 2 to 3 minutes, turn them for even color. They’ll puff a little as the baking powder activates. You’re looking for a bright orange, lightly crisped shell. Drain on a wire rack or paper lined plate.
Safety reminder: Keep a bowl or tray near the pot so you’re not crossing the kitchen with dripping batter. And always lower the eggs into oil away from you to avoid splashes.
“I thought street style texture was impossible at home. The cornstarch dusting and a slightly thicker batter did the trick. Mine came out crisp outside and soft inside, exactly how I remember.”
If the shell goes soggy later, pop them in a hot oven at 375 F for 4 to 5 minutes. That revives the crust without overcooking the egg.
Sauces
Your dipping bar, your rules
The dips are half the fun. Mix and match, or set up a little station and let everyone build their bite.
Classic sweet spicy vinegar: Stir together cane vinegar, minced garlic, sugar, a pinch of salt, and chopped chilies. Let it sit for 10 minutes so the flavors bloom.
Banana ketchup mayo: Combine banana ketchup with a spoon of mayo and a dash of calamansi or lemon. If you want a deeper banana ketchup flavor reference, check out this glaze idea from my barbecue days: banana ketchup glaze for Filipino pork BBQ. Same vibe, just dip instead of glaze.
Spiced soy calamansi: Soy sauce, calamansi or lemon juice, a touch of sugar, and fresh chili. This one’s bold and salty, great if you like a sharp finish.
Garlic aioli shortcut: Mayo, grated garlic, a squeeze of lemon, and a pinch of salt. If you want it thinner, add a spoon of water.
Set two or three dips on the table and watch people go back and forth. Crispy Kwek Kwek (Egg Snack) loves acidity and a little sweetness, so don’t be shy with vinegar and ketchup based combos.
Serving
Make it feel like the street stall at home
Serve these hot and fresh. That’s when the shell is crisp and the egg interior is still tender. A little sprinkle of salt while they’re fresh out of the oil boosts the flavor.
- Skewers for the real street food look
- Choice of at least two dips so people can switch it up
- Side of cucumber and red onion to balance the richness
- Extra chili flakes or chopped chilies for the heat lovers
- A quick refresh in the oven if they sit too long
For a fun spread, pair a platter of these with something steamed and savory, like steamed pork and shrimp wontons. The textures play well together. And if you’re planning a backyard barbecue, Crispy Kwek Kwek (Egg Snack) makes a great starter while the grill heats up.
Common Questions
Can I use chicken eggs instead of quail eggs?
Yes. Use small chicken eggs and cook them to soft or medium boil so the yolks stay tender. The batter and method are the same, but frying might take a touch longer.
How do I stop the batter from falling off?
Dry the eggs completely, dust them lightly with cornstarch, and keep the batter thick enough to cling. Dip and fry right away so it doesn’t slide off.
What if I don’t have annatto powder?
Use atsuete oil for color or skip the color and keep the flavor. It will still be delicious and crisp.
Can I air fry instead of deep fry?
You can try, but the shell won’t puff and crisp the same way. If you do, lightly oil the battered eggs and air fry at 390 F, turning once, until crisp.
How do I keep leftovers crisp?
Store in the fridge in a container with the lid slightly open. Reheat at 375 F in the oven for a few minutes to bring back the crunch.
Ready to Fry Your Own Street Snack?
With a simple batter, the right oil heat, and a few dipping sauces, you can turn a quiet afternoon into a mini street food party. Crispy Kwek Kwek (Egg Snack) is all about that contrast, crisp outside and soft inside, with a hit of vinegar or ketchup on the side. If you want a deeper dive into the orange battered style, this guide on Kwek Kwek and Tokneneng is a great read. Once you try this, you might even plan a full Filipino spread. For slow cooked comfort on another day, I also love this cozy crockpot chicken menudo recipe that keeps dinner easy. Have fun, fry safely, and let me know which dip wins at your table.
Crispy Kwek Kwek
Ingredients
Main Ingredients
- 18 to 24 pieces quail eggs, boiled and peeled You can use small chicken eggs instead.
- 1 cup all purpose flour
- 1/2 cup cornstarch, for the batter, plus extra for dusting
- 1 teaspoon baking powder For lift.
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- a few grinds black pepper
- 1 tablespoon sugar To balance the savoriness.
- 1 to 1 1/4 cups cold water or club soda For a lighter texture.
- 2 teaspoons annatto powder For color, or use 2 tablespoons atsuete oil.
- enough to submerge oil neutral oil for frying
Instructions
Batter Preparation
- Whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, sugar, salt, pepper, and annatto powder in a bowl.
- Gradually add cold water or club soda until you achieve a thick, pourable batter.
Egg Coating
- Pat the boiled quail eggs dry and toss them in a shallow dish with a tablespoon of cornstarch until lightly dusted.
- Dip the dusted eggs into the batter, ensuring they are fully coated.
Frying
- Heat the neutral oil in a deep pot to about 350 to 360°F.
- Fry the battered eggs in small batches for 2 to 3 minutes, turning them for an even color.
- Drain the fried eggs on a wire rack or paper-lined plate.
- To revive soggy shells, reheat in a hot oven at 375°F for 4 to 5 minutes.
Serving
- Serve hot with a sprinkle of salt and a selection of dips.