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October 18, 2014

Filipino Adobo-flavored Eggs

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AsianInAmericaAdoboEggsOpenNiceIf you open our ref you’ll see a container of hard boiled eggs which I transform to Filipino Adobo-flavored Eggs all the time. I also have the classic Filipino adobo cooked and stored in a Pyrex right now. Every week I cook a large stockpot of adobo – it can be any of these: chicken, pork , beef ribs or a combo of chicken and pork. Even our  vegetables are cooked the adobo way, with lots of garlic and vinegar, and a little soy sauce thrown in.

In my mother’s kitchen there was always a big pot of adobo cooking on the stove, I can still picture the bubbles from the garlic- vinegar stew briskly boiling and spewing intense aromas all over the house.

One thing about cooking adobo was that I often had leftover broth. By the time the stew was cooked the gravy had thickened to a deep brown, the consistency  nearly syrupy in texture.

And so with leftover broth and the mainstay of hard boiled ones, I make Adobo Eggs. I got this easy delightful idea from Chef Romy Dorotan at Purple Yam in Brooklyn. He served adobo eggs for brunch at his restaurant. Since then, I put to good use the adobo broth that is plentiful in the stockpot.

After cooking hard boiled eggs, I peel and toss them into the deep pot. A swirl or two and a few minutes of simmering is all that’s needed. Some nights I even served it with steamed buttered green beans and a big bowl of fragrant jasmine rice. It’s sheer comfort food that’s been our little family secret for a while now. It is so scrumptious I don’t mind sharing it with you.

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Print Recipe

Filipino Adobo-flavored Eggs

It's easy to make these Filipino Adobo-flavored Eggs. If you cook Filipino adobo make enough to have leftover broth to simmer hard boiled eggs in them. Or start from scratch and boil eggs, then after peeling, simmer them in the adobo gravy. It is one of the easiest meals to put together. I make this often and my family cannot resist having it for a meal, a side or even a snack in between. This recipe was inspired by Chef Romy Dorotan of Purple Yam NYC. Serves 2 to 4.
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Adobo Eggs
Servings: 2 people
Calories: 37kcal

Ingredients

  • 8 whole large eggs
  • water enough to cover eggs in stock pot
  • 1-2 cups adobo broth from leftover adobo dishes
  • 1/2 cup cider vinegar for cooking adobo broth
  • 1/4 cup toyo (soy sauce) for cooking adobo broth
  • 1 cup water for cooking adobo broth
  • 6 cloves garlic peeled, mashed, for adobo broth
  • 1 teaspoon black peppercorns
  • 2 pieces bay leaf
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • for serving: boiled rice

Instructions

  • How to make hardboiled eggs: In a medium sized stock pot add the water and cover. When the water boils, add the eggs and cook for 20 minutes. When cooked, remove from hot water right away. Soak the cooked eggs in cold water right away. This method makes it easier to peel the eggs. Peel eggs and set aside.
  • In the large stockpot where the chicken-pork adobo cooked, remove the meats but leave the leftover broth. Over medium heat add the hard boiled eggs. Cover and simmer in the adobo broth for about 10 minutes. When serving, pour some of the adobo gravy over the cooked eggs. Serve with boiled rice.
  • My adobo recipe is in a previous blog post. For the complete procedure, click here.
  • If you don’t have leftovers, here’s how to make adobo broth: In a medium stock pot combine the vinegar, water, soy sauce, garlic, pepper corns, bay leaf, salt and black pepper powder. Bring liquid to a boil then lower heat to a simmer. Add the peeled hard boiled eggs and cook for 10 to 15 minutes.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you.

Nutrition

Serving: 1g | Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1174mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg

Nutrition Notes: The nutrition information is an estimate and will vary based on cooking methods and brands of ingredients used.

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Filed Under: Appetizers and Sides, Breakfast, Cooking, Dinner, Family, Featured, Lunch, Poultry, Sides Tagged With: adobo broth, adobo recipes, Adobo-flavored Eggs by Elizabeth Ann Besa-Quirino, Asian home cooking, bay leaf, black peppercorns, boiled rice, cider vinegar, egg recipes, eggs, Filipino food, fresh garlic, freshly ground black pepper, Philippine cooking, Pinoy food, Pinoy lutong bahay, sea salt, soy sauce, water

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Comments

  1. Nami | Just One Cookbook says

    October 24, 2014 at 4:16 AM

    I had no idea there is a dish called Adobo Eggs! I have to make these! Look so delicious. Love eggs, and marinated eggs are even better. 🙂

    Reply
    • Elizabeth Q says

      October 24, 2014 at 11:29 AM

      Thanks, Nami. I got the idea from Chef Romy Dorotan of Purple Yam NYC. When there’s leftover adobo broth, I make these adobo eggs and it’s always a great side or meal in itself.

      Reply
  2. Ernesto Tatad says

    August 3, 2015 at 11:40 PM

    When my late first wife, Nancy, prepared adobo, she added hard-boiled eggs in the final 5 minutes of cooking. She said that she learned this from her pure-Chinese father. The end result was no longer adobo, but a Chinese dish called Toyoba

    Reply
    • Elizabeth Q says

      August 4, 2015 at 10:18 AM

      Thanks, Ernesto. What an interesting story. I will definitely look into this Chinese dish ‘Toyoba’. Glad you visited the blog 🙂

      Reply
  3. Lorrane Orenstein says

    June 25, 2020 at 5:19 PM

    Thank goodness. I have the leftover broth from my first attempt at chicken adobo. I didn’t want to throw it away, too delicious to waste and this is a perfect use of it. Is there any way to use it for any other recipes? As a base for a soup? I already used some to make adobo fried rice, but I still have a lot left. I’m going to make the some eggs now!

    Reply
    • Elizabeth Q says

      June 27, 2020 at 1:41 PM

      Thanks, Lorraine. Glad you found this recipe useful. You can also use leftover adobo sauce in stir-fry vegetables, for e.g. for Adobong Kangkong or Adobong Sitaw. Enjoy 🙂

      Reply

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Betty Ann Quintiro, Asian American Recipe Developer, Cookbook Author, Artist

I am Betty Ann Besa-Quirino, author, journalist, food writer, artist. I transform traditional Filipino food and Asian cuisine to everyday dishes in my American kitchen. Read More

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