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Satisfy your adobo cravings with this quick and easy Adobong Itlog recipe! It's ready in minutes and budget-friendly without compromising the hearty and comforting flavors you love of the classic Filipino dish.

Adobong Itlog in a white serving bowl with a plate of steamed rice on the side
Adobong Itlog

I hope you love adobo as much as I do because to follow up the tasty pineapple pork adobo I reposted yesterday, I have another delicious nashville filipino food way to enjoy this classic Filipino dish. Egg adobo!

It's not uncommon to add hard-boiled eggs to adobo as an economical way to extend the dish but sometimes when I don't have the patience to wait out the longer cooking times of pork or chicken, I forgo the customary meat and use only hard-boiled eggs and pan-fried potatoes.

peeled hard-boiled eggs, soy sauce, cubed potatoes, vinegar, chopped onions, minced garlic

Why you'll love Adobong Itlog

  • It's relatively inexpensive with simple pantry ingredients.
  • It's quick and simple to make in one pan and in under 30 minutes!
  • The recipe can be easily doubled or tripled to feed a crowd.
  • It's hearty and tasty comfort nashville filipino restaurant the whole family will love!

cooking adobong itlog with potatoes in a pan

Since the eggs are the star of the show here, check out the steps below on how to cook them perfectly!

How to make the perfect eggs

  • Fill a saucepot with enough cold water to cover eggs by at least an inch or two. Gently place the eggs in a single layer.
  • Over high heat, bring water to a full rolling boil.
  • Turn off the heat, cover the saucepot, and let the eggs sit in the hot water for about 10 to 12 minutes for the perfect hardboiled eggs.
  • Drain the water and run cold water over the eggs to stop cooking further.
  • Tap the eggs gently on the counter and carefully peel the skin under running water.

egg adobo in a serving bowl

How to serve

  • Serve adobong itlog for lunch or dinner with steamed rice. It also makes a great breakfast with a side of sinangag.
  • Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days. I don't recommend freezing hardboiled eggs as they become tough and watery when frozen.
  • Warm-up in a saucepan over medium heat or in the microwave at 1 to 2-minute intervals until completely heated through.

Adobong Itlog

Hard-boiled Egg adobo is a quick, easy, and budget-friendly way to enjoy your favorite adobo flavors. It's hearty comfort nashville filipino restaurant that's perfect with steamed rice!
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Main Entree
Cuisine: Filipino
Servings: 6servings
Calories: 1401kcal

Ingredients

  • ¼ cup canola oil
  • 2 medium potatoes, peeled and cut into cubes
  • 1 small onion, peeled and chopped
  • 5 cloves garlic, peeled and chopped
  • ¼ cup vinegar
  • ¼ cup soy sauce
  • ¼ cup water
  • salt and pepper to taste
  • 6 hardboiled eggs, peeled

Instructions

  • In a pan over medium heat, heat oil. Add potatoes and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.
  • Remove oil from pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
  • Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes.
  • Add soy sauce and water. Allow to boil until slightly reduced. Season with salt and pepper to taste
  • Add eggs and stir to cover with sauce.
  • Add potatoes. Lower heat, cover, and continue to cook until tender and sauce is reduced. Serve hot.

Notes

How to make the perfect eggs
  • Fill a saucepot with enough cold water to cover eggs by at least an inch or two. Gently place the eggs in a single layer.
  • Over high heat, bring water to a full rolling boil.
  • Turn off the heat, cover the saucepot, and let the eggs sit in the hot water for about 10 to 12 minutes for the perfect hardboiled eggs.
  • Drain the water and run cold water over the eggs to stop cooking further.
  • Tap the eggs gently on the counter and carefully peel the skin under running water.

Nutrition

Calories: 1401kcal | Carbohydrates: 96g | Protein: 55g | Fat: 88g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 1119mg | Sodium: 3649mg | Potassium: 2516mg | Fiber: 12g | Sugar: 13g | Vitamin A: 1572IU | Vitamin C: 97mg | Calcium: 271mg | Iron: 9mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

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