Adobong Itlog is what I cook dinner after I need adobo however don’t wish to await pork adobo or hen adobo to get tender. I additionally make this after I want a fast ulam to go together with rice and eggs are what I’ve available. The sauce is straightforward, however it provides the eggs sufficient taste to make the meal satisfying. Add sizzling rice and I’m good.

I like this Adobong Itlog recipe as a result of it feels sensible. You do not want an extended checklist of components and you do not want to cook dinner for a very long time. The eggs are boiled first, then they go into the sauce to allow them to take up a few of that adobo taste.

This recipe additionally jogs my memory how helpful eggs might be in a Filipino kitchen. We use eggs for breakfast, snacks, lunch, and dinner. Even a easy dish like sarciadong itlog reveals how a number of boiled eggs can flip right into a meal with rice. On this recipe, eggs flip right into a easy adobo dish which you could serve with rice any time of the day.

What’s Adobong Itlog?

Adobong Itlog is boiled eggs cooked in adobo sauce. The sauce has the salty and tangy style that many people know from Filipino adobo. Eggs take the place of meat on this model, so the cooking is quicker and the fee is decrease.

Adobo is a part of the on a regular basis cooking I grew up round. The title got here from the Spanish phrase adobar, which suggests to season or marinate. Filipinos already had our personal method of cooking with vinegar and salt earlier than the title turned widespread. The 2 concepts mixed over time, and Filipino adobo turned its personal dish with its personal style.

Adobong Itlog is smart for on a regular basis cooking as a result of eggs are simple to seek out and simple to arrange. The sauce provides them taste, and the yolks make the dish really feel filling. I like reducing the egg in half after I eat it so the yolk mixes just a little with the sauce and rice. For the pork-and-egg mixture, I cook dinner adobong baboy with boiled eggs.

I additionally wish to clear up one factor as a result of I see some confusion on-line. Adobong Itlog shouldn’t be the identical as marinated adobo eggs. This recipe makes use of boiled eggs simmered in sizzling adobo sauce. Marinated adobo eggs are normally tender boiled eggs soaked in sauce in a single day. I like each, however they’re totally different dishes.

How This Adobong Itlog Stands Out

This Adobong Itlog retains the flavour easy. I are not looking for it too candy, and I are not looking for the sauce too thick. I need it to style like adobo first.

• Garlic browned first. Garlic provides the oil taste earlier than the remainder of the sauce goes in.
• Vinegar boiled earlier than stirring. The vinegar tastes smoother as soon as it boils for a bit. I do that when cooking primary pork adobo too.
• Oyster sauce for physique. The sauce coats the eggs higher and tastes richer.
• Sugar close to the top. Sugar balances the sauce after it reduces.
• Eggs added final. Eggs go in after the sauce simmers in order that they take up taste with out cooking too lengthy.

Substances

• Eggs – Boiled, peeled, and added to the sauce close to the top.
• Maggi Oyster Sauce – Makes the sauce style richer and helps it cling to the eggs.
• Maggi Magic Sarap – Rounds out the flavour of the sauce.
• Soy sauce – Provides the sauce its salty adobo style.
• Vinegar – Brings the tangy taste that makes it adobo.
• Sugar – Balances the saltiness and sourness of the sauce.
• Garlic – Browned first so the sauce begins with good taste.
• Onion – Provides just a little sweetness as soon as it softens within the pan.
• Bay leaves – Provides the dish that acquainted adobo aroma.
• Cracked peppercorn – Provides delicate warmth and pepper taste.
• Inexperienced onions – Goes on prime earlier than serving.
• Water – I add simply sufficient to loosen the sauce and let it simmer.
• Cooking oil – For cooking the garlic and onion in the beginning.

Boil the eggs first, then construct the sauce in the identical pan.

1. Place the eggs in a pot and add sufficient water to cowl them.
2. Carry the water to a boil and cook dinner the eggs for 10 minutes.
3. Drain the recent water and rinse the eggs with chilly water till they’re cool sufficient to deal with.
4. Peel the eggs and set them apart.

1. Warmth the cooking oil in a pan over medium warmth.
2. Add the garlic and cook dinner it till it begins to show mild brown.
3. Add the onion and cook dinner it till tender.
4. Pour within the oyster sauce, soy sauce, and vinegar. Let it boil for a couple of minute earlier than stirring.

Letting the vinegar boil earlier than stirring is vital to me when cooking adobo. It helps the vinegar style smoother.

1. Add the water, bay leaves, and cracked peppercorn.
2. Let the sauce simmer for 10 minutes so the flavour balances out.

1. Add the boiled eggs to the pan. Gently transfer them round so the sauce coats them.
2. Add the sugar and season with Maggi Magic Sarap.
3. Proceed cooking till the sauce reduces just a little. Don’t let it dry out as a result of the sauce is what you need with rice.
4. Switch to a serving bowl and prime with inexperienced onions. Serve with sizzling rice.

What to Have with It

• Steamed white rice – That is the simplest pairing and the one I make most frequently. The sauce tastes finest when spooned over rice.
• Sinangag – Garlic fried rice makes this extra filling. I like this pairing for breakfast or a fast lunch.
• Sliced tomatoes – Tomatoes add freshness and assist stability the salty sauce.
• Atchara – The candy and bitter style of atchara goes nicely with eggs and adobo sauce.
• Steamed kangkong – A easy vegetable facet makes the meal really feel extra full with out including a lot work.
• Salted eggs and tomato salad – A couple of slices of salted egg with chopped tomato on the facet. The saltier chunk cuts by the adobo sauce.
• Kapeng barako – I like this with a powerful cup of espresso after I eat it late at evening.

Storage

• Fridge – Retailer leftovers in an hermetic container for as much as 3 days. Preserve the eggs within the sauce in order that they proceed to soak up taste.
• Freezer – I don’t suggest freezing Adobong Itlog. Boiled eggs flip rubbery after freezing and thawing.
• Reheating – Heat the dish in a pan over low warmth. Add just a little water if the sauce turns into too thick. In the event you use the microwave, slice the eggs first as a result of entire boiled eggs can burst. If there’s leftover sauce after the eggs are gone, I typically flip it into adobo fried rice the following day.

Prompt Recipes

Substitutions

• Quail eggs – Use about three quail eggs for each hen egg. Boil quail eggs for two minutes.
• Cane vinegar – Cane vinegar works rather than white vinegar. Apple cider vinegar may also work, however the style shall be just a little totally different.
• Add potatoes – Pan fry cubed potatoes first, then add them to the sauce with the eggs. Potatoes make the dish extra filling.
• Add pork – You may add small items of pork stomach if you’d like a heavier model. Brown the pork first, simmer it till tender, then add the eggs close to the top.
• Brown sugar – Brown sugar or coconut sugar each work rather than white sugar.

Adobong Itlog is an easy dish, however I like how helpful it’s. You may cook dinner it once you need adobo taste with out ready for meat, and you can also make it with components which might be normally already within the kitchen. Strive it the following time you want a fast ulam with rice. The sauce is the half you do not need to waste.

Watch The way to Make It

 

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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: 5 minutes minutes

Cook dinner: 39 minutes minutes

Complete: 30 minutes minutes

Directions

• Place the eggs in a pot, cowl with water, and boil for 10 minutes. Drain, peel, and put aside.

  8 items eggs

• Warmth the cooking oil in a pan over medium warmth. Saute the garlic till it begins to brown.

  3 tablespoons cooking oil, 6 cloves garlic

• Add the onion and cook dinner till tender.

  1 piece onion

• Pour within the oyster sauce, soy sauce, and vinegar. Let it come to a boil. Don’t stir immediately.

  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 items bay leaves, 2 teaspoons cracked peppercorn

• Add the boiled eggs and gently toss to mix.

  8 items eggs

• Add the sugar and season with Maggi Magic Sarap. Proceed cooking till the sauce reduces barely.

  1 teaspoon sugar, 4 grams Maggi Magic Sarap

• Switch to a serving bowl and prime with the chopped inexperienced onions. Serve with heat rice. Share and luxuriate in!

  2 tablespoons inexperienced onions

Notes

Scaling for a crowd – Doubling the recipe is easy, however improve the water by solely 25 % slightly than doubling so the sauce stays concentrated sufficient to coat the eggs. Pan selection – A large pan or shallow wok works higher than a deep pot. The shallower floor helps the sauce scale back evenly and makes it simpler to softly toss the eggs with out breaking them. Plating for company – For a fuller plate, slice every egg in half lengthwise earlier than transferring to the serving bowl. The uncovered yolks absorb further sauce and the dish seems extra presentable on the desk. Leftover sauce – If the eggs run out earlier than the sauce does, save the leftover sauce in a small jar within the fridge. Use it as a fast adobo glaze for fried tofu, blanched greens, or pan-fried fish on one other day.

Diet Info

Energy: 138kcal (7%) Carbohydrates: 8g (3%) Protein: 3g (6%) Fats: 11g (17%) Saturated Fats: 1g (5%) Polyunsaturated Fats: 3g Monounsaturated Fats: 7g Trans Fats: 0.04g Ldl cholesterol: 7mg (2%) Sodium: 762mg (32%) Potassium: 133mg (4%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 116IU (2%) Vitamin C: 4mg (5%) Calcium: 40mg (4%) Iron: 1mg (6%)

© copyright: Vanjo Merano