Adobong Itlog (Filipino Egg Adobo)

Adobong itlog is a simple version of adobo made with boiled eggs cooked in the sauce. It's savory, garlicky, and a little tangy.

This recipe comes together in about 20 minutes using simple, budget-friendly pantry ingredients. If you want an easy adobo or a quick meat-free meal, this is a great one to make.

Ingredients You'll Need

Notes and Substitutions

• Eggs: I like using jammy eggs (with slightly soft yolks), but you can cook them longer if you prefer fully hard-boiled eggs. You can also use quail eggs - just peel them carefully since they're smaller.
• Soy sauce: I used half regular soy sauce and half dark soy sauce for better color and flavor. If using only regular soy sauce, start with less - brands vary, and it's easy to make the sauce too salty.
• Vinegar: Cane or coconut vinegar works best, but white vinegar is fine too.

Step 1: Boil eggs (easy to peel)

To make adobong itlog, start by boiling the eggs.

Fill a pot with enough water to cover the eggs. Bring to a full boil. Using a spoon, gently lower the eggs into the water so they don't crack.

Once all the eggs are in, start the timer.

• Cook 7 minutes for jammy eggs (set whites, slightly soft yolks).
• Cook 10-12 minutes for hard-boiled eggs.

While the eggs cook, prepare a bowl of ice water. When done, use the spoon to gently tap each egg to crack the shell, then transfer the eggs to the ice bath. Let sit for about 5 minutes to cool.

Before peeling, gently roll each egg on the counter to crack the shell - this helps it peel easier.

Why this works: Cracking the eggs before the ice bath lets water get under the shell, which helps it loosen and makes peeling easier.

Step 2: Make the adobo sauce

In a pan over medium heat, add:

• 3 tablespoons soy sauce (half regular, half dark if you have it)
• 2 tablespoons vinegar
• ¼ cup water
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon sugar
• Ground black pepper (to taste)

Mix and let simmer gently until the sauce is smooth and well combined. Taste the sauce and adjust it to how you like it.

For a slightly thicker sauce, mix 1 teaspoon cornstarch + 1 tablespoon water in a small bowl. Stir it into the sauce and simmer until it lightly thickens. (This helps the sauce cling to the eggs.)

Step 3: Coat the eggs

Add the eggs to the sauce. Spoon the sauce over them for a few minutes to coat and warm through. Turn off the heat.

If you want a darker color, just let the eggs sit in the sauce for a few minutes before serving.

Step 4: Serve

Serve your adobong itlog hot, then spoon extra sauce on top. You can top them with sliced scallions, fried garlic/shallots, or some chili oil if you like.

Recipe FAQs

More Filipino Egg Recipes

• Tortang talong: A classic Filipino omelette made with roasted eggplant and eggs.
• Salted egg salad: Salted eggs with tomatoes, cucumbers, and onion.
• Tortang sayote: Grated chayote and eggs, pan-fried until lightly crisp.
• Tortang corned beef: Ginisang corned beef and eggs.
• Tortang giniling: Picadillo and eggs.
• Tortang dulong: Dulong (tiny fish) and eggs.
• Tortang sardinas: Ginisang sardinas and eggs.
• Tortang alimasag: Crab meat and eggs.