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Sunday, July 12, 2015
12 to 18 pieces boiled quail eggs
1 cup flour
3 tbsp cornstarch
½ cup water
1 tbsp anatto powder (pinulbos na atsuete)
½ tsp salt
½ tsp ground black pepper
2 cups cooking oil
Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells. Combine all the dry ingredients in one medium bowl. Add water to the dryingredients and whisk the mixture till the texture becomes really smooth and free of lumps.
Cover the bowl with a lid and refrigerate. Only take out the batter mixture from the fridge when you are ready to dunk your eggs. Heat your cooking oilin a medium saucepan on high.
Once the oil is hot enough for deep frying, lower the heat to medium high. Roll each egg in corn starch, then dunk 3-5 at a time into the batter mixture.
Using two soup spoons, gently cover each egg well with the batter. Please scrape the underside of the spoon holding the coated egg with your other spoon before dropping each egg to the hot oil to avoid messy batter drips. Deep fry 3-4 eggs at a time, drop each one in different corners of the saucepan so that they won’t stick to each other.
Once the battered eggs float on top of the hot oil, let them cook for a further 5-10 seconds before removing them.
Place in a big metal sieve or metal colander to let the excess oil drip.