In a mixing bowl, whisk together the flour, half of the cornstarch, baking powder, salt, and pepper.

In a separate cup, dissolve the annatto powder in water. Gradually add the annatto water to the flour mixture, stirring until smooth and thick.

Place the remaining cornstarch in a shallow bowl. Roll each boiled, peeled quail egg in the cornstarch so it’s lightly coated.

Dip each cornstarch-coated egg into the batter, making sure it’s completely covered. Let any excess batter drip off.

Heat oil in a deep pan over medium heat.

Gently drop the battered eggs into the hot oil a few at a time.

Fry for 2 to 3 minutes, turning occasionally, until they’re golden and crisp.

Remove from the oil and let drain on a paper towel-lined plate.

Serve hot with dipping sauce—spiced vinegar, sweet chili, or a mix of soy sauce and calamansi juice all work well.