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!
Servings: 6 servings
Calories: 192kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.
Nutrition
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