Adobong Itlog

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

Table Of Contents

  • Why you’ll love Adobong Itlog
  • How to make the perfect eggs
  • Serving suggestions
  • How to store leftovers
  • 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 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 food 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

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.

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