Adobong Itlog
Hard-boiled Egg adobo is a quick, easy, and budget-friendly way to enjoy your favorite adobo flavors. It's hearty comfort food that's perfect with steamed rice!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Entree
Cuisine: Filipino
Servings: 6 servings
Calories: 192kcal
- ¼ cup canola oil
- 2 medium potatoes, peeled and cut into cubes
- 1 small onion, peeled and chopped
- 5 cloves garlic, peeled and chopped
- ¼ cup vinegar
- ¼ cup soy sauce
- ¼ cup water
- salt and pepper to taste
- 6 hardboiled eggs, peeled
In a pan over medium heat, heat oil. Add potatoes and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.
Remove oil from pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes.
Add soy sauce and water. Allow to boil until slightly reduced.
Add eggs and stir to cover with sauce.
Add potatoes. Lower heat, cover, and continue to cook until tender and sauce is reduced.
Season with salt and pepper to taste. Serve hot.
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.
Calories: 192kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 608mg | Potassium: 419mg | Fiber: 2g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 1mg