Adobong Itlog (Egg Adobo)

Adobong Itlog is a Filipino egg adobo of hard-boiled eggs simmered in soy sauce, vinegar, garlic, oyster sauce, and bay leaves.

Prep Time5

Cook Time39

Total Time30

Course: Main Course

Cuisine: Filipino

Keyword: adobong itlog

Servings: people

Calories: 138kcal

Author: Vanjo Merano

Cost: $

Equipment

Cooking pot For boiling the eggs
Pan or wok For building the sauce and simmering the eggs

Ingredients

8 pieces eggs
2 tablespoons Maggi Oyster Sauce
4 grams Maggi Magic Sarap
3 tablespoons soy sauce
4 tablespoons vinegar
1 teaspoon sugar
6 cloves garlic minced
1 piece onion minced
4 pieces bay leaves
2 teaspoons cracked peppercorn
2 tablespoons green onions chopped
1/2 cup water
3 tablespoons cooking oil

US Customary - Metric

Instructions

Place the eggs in a pot, cover with water, and boil for 10 minutes. Drain, peel, and set aside.
8 pieces eggs
Heat the cooking oil in a pan over medium heat. Saute the garlic until it starts to brown.
3 tablespoons cooking oil, 6 cloves garlic
Add the onion and cook until soft.
1 piece onion
Pour in the oyster sauce, soy sauce, and vinegar. Let it come to a boil. Do not stir right away.
2 tablespoons Maggi Oyster Sauce, 3 tablespoons soy sauce, 4 tablespoons vinegar
Add the water, bay leaves, and cracked peppercorn. Let the sauce simmer for 10 minutes.
1/2 cup water, 4 pieces bay leaves, 2 teaspoons cracked peppercorn
Add the boiled eggs and gently toss to combine.
8 pieces eggs
Add the sugar and season with Maggi Magic Sarap. Continue cooking until the sauce reduces slightly.
1 teaspoon sugar, 4 grams Maggi Magic Sarap
Transfer to a serving bowl and top with the chopped green onions. Serve with warm rice. Share and enjoy!
2 tablespoons green onions

Video

Notes

Scaling for a crowd – Doubling the recipe is straightforward, but increase the water by only 25 percent rather than doubling so the sauce stays concentrated enough to coat the eggs.

Pan choice – A wide pan or shallow wok works better than a deep pot. The shallower surface helps the sauce reduce evenly and makes it easier to gently toss the eggs without breaking them.

Plating for guests – For a fuller plate, slice each egg in half lengthwise before transferring to the serving bowl. The exposed yolks soak up extra sauce and the dish looks more presentable on the table.

Leftover sauce – If the eggs run out before the sauce does, save the leftover sauce in a small jar in the fridge. Use it as a quick adobo glaze for fried tofu, blanched vegetables, or pan-fried fish on another day.

Nutrition