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.
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 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.
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 food the whole family will love!
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 hard-boiled 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 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.
Quick tip
Pan-fry the potatoes until lightly browned before adding to the stew to keep them from falling apart.
Serving suggestions
- Serve adobong itlog for lunch or dinner with steamed rice. It also makes a great breakfast with a side of sinangag.
How to store leftovers
- 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.
More adobo recipes
Ingredients
- ยผ cup canola oil
- 2 medium potatoes, peeled and cut into cubes
- 1 small onion, peeled and chopped
- 5 cloves garlic, peeled and chopped
- ยผ cup vinegar
- ยผ cup soy sauce
- ยผ 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.
- Add eggs and stir to cover with sauce.
- Add potatoes. Lower heat, cover, and continue to cook until tender and sauce is reduced.
- Season with salt and pepper to taste. Serve hot.
Notes
- 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.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
ann marie herrera says
Hi Ms. Lalaine!
This recipe is so simple yet so delicious. My family love it!
Lalaine Manalo says
Yes, it's so simple yet delicious and comforting. Glad the family enjoyed it.
brad cy says
san to orignated? anung place
Lalaine Manalo says
I am not sure what area of the Philippines this originated. Ang alam ko kasi minsan naglalagay nang hardboiled eggs sa adobo so I decided to make na itlog lang at patatas ๐
Andrea says
Same. I grew up eating hard boiled eggs along with adobo. At times, quail eggs are used. I never questioned the origin of the practice.
Lalaine Manalo says
What a great idea to use quail eggs! I'm sure they'll make it more fun for the kids ๐
Reynaldo Mariano III says
masarap na masustansya at swak sa budget
Lalaine Manalo says
Yes, very economical siya and easy, too ๐
joyce says
I just finished cooking this for dinner using native chicken eggs. Btw, egg is missing in the list of ingredients. Thanks!
Lalaine says
Thanks, Joyce
I fixed the recipe. Hahaha, of all things to forget, I forget to list the main ingredient ๐
Thelma Mallari says
My son just handed me 2 trays of huge chicken eggs from a friend's farm. I thought of making leche flan first then I saw this adobong itlog recipe. I have never tried this so.. i am now boiling some eggs to make us our mother's day adobong itlog lunch!
Shadoe says
Then replying here from your comment 8 years later, it's mother's day today and I am also making Adobong Itlog for lunch. I am from Cebu and I like it sweet so I added some sugar... Yummm
Mommy Jody says
Adobong Itlog .... hmmmm ... Why not?! I think it's genius!
gelo says
wow! mukang masarap...try kong magluto niyan minsan heheh