An Absolutely Egg-Citing Breakfast -- An #fyp Inspired Treat

Ola, Hive!

It's been a while. Finally, I think I can already spill out those blog post ideas trying to come out of my forehead. That's quite literally how I've been feeling these past few days-- something wants to come out of my head. But something also always seems to block me from completing it.

Mainly, I get overwhelmed by the photos I have on my phone. They're just too many. And then, I would like to make a cover image for the blog. Then I stop there. Imagine me going through that on a daily basis. LOL. I bet I'm not the only one.

🤓 that thing persistently trying to get out of my forehead.

Let me get it out once and for all tonight and hopefully, this will set the momentum for me for the coming days, too!

#fyp, what?!

For a very long time, I did not know what #fyp meant. I literally just found it out (a little about it, at least) a few days ago. Well, those contents can really drag us down a rabbit hole. That's also why I do not want to be browsing through social media too often. It wastes a lot of time.

But sometimes, they just bring about inspiration. Like a #foodie inspo when you're bored of the usual.

Let's level up some eggs!

Well this one was from my sister's feed. Then she called me -- "Ate, make this!".

OOOkaaaayyy... What is that?

Easy. Just boil 5 eggs, divide them into cubes, coat with batter and fry.

U-huh!

And there goes the hard-boiled eggs!

Before coating them with batter, I sprinkled some cornstarch on them to make sure the batter would stick to the eggs.

This batter is an all-around recipe. I use it on fried chicken, crispy kangkong, onion rings, etc.

It's just all-purpose flour, cornstarch, a bit of baking powder, salt, and pepper. Just add water until you reach this thick (not too thick) consistency.

For this "tokneneng" recipe, I added annatto powder to give an orange color to it, and a dash of paprika.

Deep fry it...

and voila!

There, tokneneng for you.

What is tokneneng?

It's basically an egg that's coated with an orange batter, and then deep-fried.

There is a quail egg variation that is called "kwek-kwek". I hope I'm right. I'm also confused because, for me, they're just the same (only different in size).

Dip it, Dip it!

While I was painstakingly doing the tokneneng -- all 40 pieces of them (yep, 5 eggs yielded 40 pieces) my sister started with her "special" dipping sauce.

Well, it's quite simple. Just put together:

• vinegar
• red onion
• chilis
• brown sugar
• a dash of salt and pepper

It should be pretty straightforward, except that my father's vinegar is very hard to use. It's soooooo sour so most of the time, we add water to mellow down the acidity.

That's it! Breakfast solved for my picky eaters. Craving satisfied for my sister and me.

Dig in! 😋