Adobong Itlog

Hard-boiled eggs simmered in a soy-vinegar-garlic adobo sauce until deeply browned and glossy. Rich, savory, and satisfying as a simple egg-based ulam.

Estimated cost: ₱60–₱70

Prep 8 min · Total 38 min · Serves 1

Nutrition per serving: 216 kcal · 19 g protein · 1 g carbs · 14 g fat

Ingredients

• 3 pcs Large eggs
• 3 tbsp Soy sauce
• 2 tbsp White vinegar
• 4 cloves, smashed Garlic
• 1/2 tsp Whole black peppercorns
• 2 pcs Bay leaves
• 1 tsp Brown sugar
• 1/4 cup Water

Steps

1. Place 3 eggs in a small saucepan and cover with cold water by about 1 inch.
2. Set the pan over high heat and bring the water to a full rolling boil, about 5–7 minutes depending on the stove.
3. Once boiling, turn off the heat, cover the pan, and let the eggs sit in the hot water for exactly 10 minutes.
4. Transfer the eggs immediately to a bowl of ice water or very cold water. Let them cool for 5 minutes to stop the cooking and make peeling easier.
5. Peel the eggs carefully. Lightly pat them dry so the adobo sauce coats them better.
6. In a small saucepan, combine soy sauce, white vinegar, smashed garlic, peppercorns, bay leaves, and water. Bring to a gentle simmer over medium heat without stirring for the first 2–3 minutes so the vinegar taste mellows.
7. Add the peeled eggs to the sauce. Lower the heat to medium-low and simmer uncovered for 8–10 minutes, turning the eggs every 2–3 minutes, until the eggs become evenly browned and the sauce reduces slightly.
8. Add the brown sugar and continue simmering for 2–3 minutes, spooning sauce over the eggs, until the sauce turns glossy and lightly coats the eggs.
9. Remove the bay leaves. Let the eggs rest in the sauce for 2 minutes before serving so the glaze clings better.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).