Adobong Itlog (Filipino Egg Adobo)
Adobong Itlog is a resourceful Filipino dish that elevates hard-boiled eggs by braising them in the classic adobo cooking method, where the eggs and tender potatoes are simmered in a savory-tart sauce made from vinegar, soy sauce, garlic, and aromatics. This economical variation of the Philippines' national dish delivers the beloved adobo flavors in a protein-rich format that's both accessible and deeply satisfying, making it an ideal choice for quick weekday meals or as a comforting breakfast alongside garlic fried rice.
Equipment
- Large saucepan (For boiling eggs) - Kaldero
- Heavy-bottom skillet or wok (For cooking adobo) - Kawali
- Sharp knife and cutting board (kutsilyo at sangkalan)
- Measuring cups and spoons (Panukat)
- Wooden Spoon (Sandok Kahoy)
- Spider strainer or slotted spoon - Siyanse
- Timer (for perfect eggs)
Ingredients
For the Hard-Boiled Eggs:
- 6 large eggs - Itlog
- Water for boiling - Tubig
For the Adobo Sauce:
- ¼ cup canola oil - Langis
- 2 medium potatoes peeled and cubed - Patatas
- 1 small onion finely chopped - Sibuyas
- 5 cloves garlic minced - Bawang
- ¼ cup white vinegar - Suka
- ¼ cup soy sauce - Toyo
- ¼ cup water - Tubig
- 2 bay leaves optional - Dahon ng laurel
- 1 teaspoon whole black peppercorns - Paminta
- Salt to taste - Asin
Instructions
- Start by hard-boiling your eggs: place them in a pot and cover with cold water. Bring to a boil, then turn off heat, cover, and let stand for 10 minutes. Transfer eggs to an ice bath, then peel them carefully.
- Heat oil in a large pan over medium heat. Add your cubed potatoes and fry until golden brown on all sides, about 5-7 minutes. Remove potatoes and set aside.
- In the same pan with about 2 tablespoons of oil remaining, cook minced garlic until light golden and fragrant. Add chopped onions and cook until they turn clear and soft, about 3-4 minutes.
- Pour in the vinegar and let it boil without stirring for 3-5 minutes – this step is important for the flavor. Add soy sauce, water, bay leaves, and whole peppercorns. Let it simmer for 5 minutes to combine the flavors.
- Gently place your peeled hard-boiled eggs into the sauce. Add back the fried potatoes. Cover the pan and simmer on low heat for 15-20 minutes, occasionally spooning the sauce over the eggs. The sauce will thicken and the potatoes should become tender.
- Taste the sauce and add salt if needed. Remove bay leaves before serving. Let it rest for 5 minutes so the eggs can soak up more sauce. Serve hot over steamed rice.
- For the best flavor, make sure the eggs and potatoes spend enough time simmering in the sauce – this helps them absorb all those delicious adobo flavors. The sauce should be tangy, savory, and slightly thick when done.
Tips from Lola's Kitchen
- Age your eggs for 1-2 weeks before boiling for easier peeling
- Never stir the vinegar while it's reducing to achieve the best flavor
- Pierce potato cubes with a fork before adding to the sauce to help them absorb more flavor
- Add a splash of calamansi juice at the end for extra tang
- Toast garlic until golden for a nuttier flavor profile
Nutrition
Calories: 192kcalCarbohydrates: 16gProtein: 9gFat: 10gSaturated Fat: 0.002gPolyunsaturated Fat: 0.01gCholesterol: 187mgSodium: 608mgPotassium: 10mgFiber: 2gSugar: 0.02gVitamin A: 2IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!