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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.
Cook Time10 minutes
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Adobo Eggs
Servings: 2 people
Calories: 37kcal
Author: Elizabeth Ann Quirino

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: steamed 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 10 minutes. When cooked, remove from hot water right away. Soak the cooked eggs in cold water right away. Leave eggs soaking for 5 minutes, then remove. Store eggs in refrigerator. 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.
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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