Adobong Itlog (Filipino Egg Adobo)

Easy Filipino egg adobo made with boiled eggs coated in classic adobo sauce.

Course Main Dish

Cuisine Filipino

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 148kcal

Cost $3-$5

Bring a pot of water to a full boil. Gently lower in the eggs using a spoon.
Once all eggs are in, start the timer.
Cook 7 minutes for jammy eggs or 10–12 minutes for hard-boiled eggs.
When done, lightly tap each egg with the spoon to crack the shell, then transfer to an ice bath. Let cool 5 minutes.
Before peeling, gently roll the egg on the counter to loosen the shell.
TIP: Cracking the eggs before the ice bath lets water get under the shell, making them easier to peel.

In a pan over medium heat, add the soy sauce, vinegar, water, garlic powder, onion powder, sugar, and ground black pepper (or to taste)
Mix and let simmer 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 and stir it in. Simmer until lightly thickened.

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.

Serve hot with rice. Spoon extra sauce over the eggs and top with scallions, fried garlic/shallots, or chili oil if you like.

Eggs: Jammy or hard-boiled eggs both work. Quail eggs also work — just peel carefully since they’re small.
Soy sauce: I used half regular and half dark soy sauce for better color and flavor. If using only regular soy sauce, start with less as brands vary in saltiness.
Vinegar: Cane or coconut vinegar works best, but white vinegar is fine too.