The Egg Adobo is a good way to enjoy a delicious meal which is a lot cheaper than the usual ones. Instead of having meat like chicken or pork, we use other choices like some eggs and potatoes.
This is a great idea when you’re trying to avoid meat, or when you’re a little bit on the lower side of budgeting things but still want to extend a simple ingredient into something extravagant.
In this recipe article, you can upgrade a simple egg meal and learn how to make an adobo using eggs! This is perfect to enjoy with your family.
So continue to read on below to see some tips and tricks, along with some trivia about the economy-friendly but still delicious egg adobo or what we call the adobong itlog.
What is Egg Adobo?
An adobo is a very famous type of dish here in the Philippines. The usual way of making this delicious dish is chicken or pork made into a stew with soy sauce, vinegar, some spices and seasonings like garlic, onions, and bay leaves.
In this version, we substitute the meat with egg, which is a much cheaper version of the adobo but still gives off a similar taste. So if you want to avoid meat and still want an upgraded and not-so-simple dish using eggs, this is a good choice.
How to Make Egg Adobo?
The egg adobo is actually easy to make, and it almost tastes like the real deal! To start with this, let’s break down the whole procedure into three processes so it is much easier to visualize: The first part, we need to boil the eggs. The second part, we need to prepare our ingredients nicely and equally. The third part, we need to cook the ingredients.
First part is we need to boil the eggs. When doing this you have two options, if you want to have the eggs maintain its shape, you can just soak the eggs in boiling water. And if you want to, you could also fry it for a few minutes before adding it into the other ingredients.
Another option is to crack the eggs open and then boil it afterwards, this way, you have more options of cutting the eggs depending on your preference.
When preparing the ingredients, it is always better if they are cut in similar sizes, so that they will be all cooked at the same time and avoid undercooked ingredients here and there.
Cooking the ingredients is just a matter of adding the ingredients into the pan one-by-one. Just be mindful of the whole process of cooking to avoid overcooking them and you’re good to go.
You can add in oyster sauce, as well as bay leaves in the mix of ingredients–these ingredients adds an extra and subtle kick to the adobo. But if you don’t have this available with you, it is safe to remove it from the recipe and you will still have a tasty adobo.
For a quick reference about this recipe, see the recipe table below:
Egg Adobo (Adobong Itlog) Recipe
- Cooking Pot
- 6 pcs egg, hard boiled and peeled
- 2 pcs medium potatoes, cut into cubes
- 1 pc onion, chopped
- 6 cloves garlic, minced
- ⅓ cup soy sauce
- ⅓ cup vinegar
- ½ cup water
- 2 tbsp oyster sauce, (optional)
- 3 pcs bay leaf, (optional)
- salt and pepper, to taste
- ¼ cup cooking oil, for frying
- In a cooking pan, pour-in and heat oil over medium heat.
- Add-in the cubed potatoes. Cook until lightly browned. Transfer to another container and set aside.
- In the same cooking pan, remove excess oil, leaving enough to cover the surface. Add-in the chopped onions and minced garlic. Saute for 1 to 2 minutes or until soft and aromatic.
- Add-in the soy sauce, vinegar, water, oyster sauce, and bay leaves. Cover and simmer for 3 to 5 minutes.
- Add-in the peeled hard boiled eggs. Stir until the eggs are completely covered in the sauce. Lower heat and cook for 8 to 11 minutes or until tender and the sauce is thick.
- Transfer to a serving plate or serving tray. Serve and enjoy!
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