Adobong Itlog (Egg Adobo) – Panlasang Pinoy

Adobong Itlog is what I cook dinner after I need adobo however don’t need to await pork adobo or rooster adobo to get tender. I additionally make this after I want a fast ulam to go together with rice and eggs are what I’ve readily available. The sauce is easy, but it surely offers the eggs sufficient taste to make the meal satisfying. Add scorching rice and I’m good.

I like this Adobong Itlog recipe as a result of it feels sensible. You do not want a protracted record of elements and you don’t want to cook dinner for a very long time. The eggs are boiled first, then they go into the sauce to allow them to soak up a few of that adobo taste.

This recipe additionally jogs my memory how helpful eggs will be in a Filipino kitchen. We use eggs for breakfast, snacks, lunch, and dinner. Even a easy dish like sarciadong itlog reveals how just a few boiled eggs can flip right into a meal with rice. On this recipe, eggs flip right into a easy adobo dish that you could serve with rice any time of the day.

What’s Adobong Itlog?

Adobong Itlog is boiled eggs cooked in adobo sauce. The sauce has the salty and tangy style that many people know from Filipino adobo. Eggs take the place of meat on this model, so the cooking is quicker and the associated fee is decrease.

Adobo is a part of the on a regular basis cooking I grew up round. The identify got here from the Spanish phrase adobar, which implies to season or marinate. Filipinos already had our personal manner of cooking with vinegar and salt earlier than the identify grew to become frequent. The 2 concepts mixed over time, and Filipino adobo grew to become its personal dish with its personal style.

Adobong Itlog is sensible for on a regular basis cooking as a result of eggs are simple to seek out and simple to arrange. The sauce offers them taste, and the yolks make the dish really feel filling. I like reducing the egg in half after I eat it so the yolk mixes just a little with the sauce and rice. For the pork-and-egg mixture, I cook dinner adobong baboy with boiled eggs.

I additionally need to clear up one factor as a result of I see some confusion on-line. Adobong Itlog shouldn’t be the identical as marinated adobo eggs. This recipe makes use of boiled eggs simmered in scorching adobo sauce. Marinated adobo eggs are often smooth boiled eggs soaked in sauce in a single day. I like each, however they’re totally different dishes.

How This Adobong Itlog Stands Out

This Adobong Itlog retains the flavour easy. I don’t want it too candy, and I don’t want the sauce too thick. I need it to style like adobo first.

• Garlic browned first. Garlic offers the oil taste earlier than the remainder of the sauce goes in.
• Vinegar boiled earlier than stirring. The vinegar tastes smoother as soon as it boils for a bit. I do that when cooking fundamental pork adobo too.
• Oyster sauce for physique. The sauce coats the eggs higher and tastes richer.
• Sugar close to the top. Sugar balances the sauce after it reduces.
• Eggs added final. Eggs go in after the sauce simmers so that they soak up taste with out cooking too lengthy.

Substances

• Eggs – Boiled, peeled, and added to the sauce close to the top.
• Maggi Oyster Sauce – Makes the sauce style richer and helps it cling to the eggs.
• Maggi Magic Sarap – Rounds out the flavour of the sauce.
• Soy sauce – Offers the sauce its salty adobo style.
• Vinegar – Brings the tangy taste that makes it adobo.
• Sugar – Balances the saltiness and sourness of the sauce.
• Garlic – Browned first so the sauce begins with good taste.
• Onion – Provides just a little sweetness as soon as it softens within the pan.
• Bay leaves – Offers the dish that acquainted adobo aroma.
• Cracked peppercorn – Provides delicate warmth and pepper taste.
• Inexperienced onions – Goes on high earlier than serving.
• Water – I add simply sufficient to loosen the sauce and let it simmer.
• Cooking oil – For cooking the garlic and onion at first.

Boil the eggs first, then construct the sauce in the identical pan.

1. Place the eggs in a pot and add sufficient water to cowl them.
2. Convey the water to a boil and cook dinner the eggs for 10 minutes.
3. Drain the recent water and rinse the eggs with chilly water till they’re cool sufficient to deal with.
4. Peel the eggs and set them apart.

1. Warmth the cooking oil in a pan over medium warmth.
2. Add the garlic and cook dinner it till it begins to show mild brown.
3. Add the onion and cook dinner it till smooth.
4. Pour within the oyster sauce, soy sauce, and vinegar. Let it boil for a couple of minute earlier than stirring.

Letting the vinegar boil earlier than stirring is essential to me when cooking adobo. It helps the vinegar style smoother.

1. Add the water, bay leaves, and cracked peppercorn.
2. Let the sauce simmer for 10 minutes so the flavour balances out.

1. Add the boiled eggs to the pan. Gently transfer them round so the sauce coats them.
2. Add the sugar and season with Maggi Magic Sarap.
3. Proceed cooking till the sauce reduces just a little. Don’t let it dry out as a result of the sauce is what you need with rice.
4. Switch to a serving bowl and high with inexperienced onions. Serve with scorching rice.

What to Have with It

• Steamed white rice – That is the best pairing and the one I make most frequently. The sauce tastes greatest when spooned over rice.
• Sinangag – Garlic fried rice makes this extra filling. I like this pairing for breakfast or a fast lunch.
• Sliced tomatoes – Tomatoes add freshness and assist steadiness the salty sauce.
• Atchara – The candy and bitter style of atchara goes properly with eggs and adobo sauce.
• Steamed kangkong – A easy vegetable facet makes the meal really feel extra full with out including a lot work.
• Salted eggs and tomato salad – A number of slices of salted egg with chopped tomato on the facet. The saltier chunk cuts by means of the adobo sauce.
• Kapeng barako – I like this with a robust cup of espresso after I eat it late at evening.

Storage

• Fridge – Retailer leftovers in an hermetic container for as much as 3 days. Maintain the eggs within the sauce so that they proceed to soak up taste.
• Freezer – I don’t suggest freezing Adobong Itlog. Boiled eggs flip rubbery after freezing and thawing.
• Reheating – Heat the dish in a pan over low warmth. Add just a little water if the sauce turns into too thick. When you use the microwave, slice the eggs first as a result of complete boiled eggs can burst. If there may be leftover sauce after the eggs are gone, I generally flip it into adobo fried rice the following day.

Advised Recipes

Substitutions

• Quail eggs – Use about three quail eggs for each rooster egg. Boil quail eggs for two minutes.
• Cane vinegar – Cane vinegar works instead of white vinegar. Apple cider vinegar also can work, however the style will probably be just a little totally different.
• Add potatoes – Pan fry cubed potatoes first, then add them to the sauce with the eggs. Potatoes make the dish extra filling.
• Add pork – You possibly can add small items of pork stomach if you would like a heavier model. Brown the pork first, simmer it till tender, then add the eggs close to the top.
• Brown sugar – Brown sugar or coconut sugar each work instead of white sugar.

Adobong Itlog is a straightforward dish, however I like how helpful it’s. You possibly can cook dinner it while you need adobo taste with out ready for meat, and you can also make it with elements which might be often already within the kitchen. Strive it the following time you want a fast ulam with rice. The sauce is the half you don’t want to waste.

Watch Easy methods to Make It

 

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Adobong Itlog (Egg Adobo)

Adobong Itlog is a Filipino egg adobo of hard-boiled eggs simmered in soy sauce, vinegar, garlic, oyster sauce, and bay leaves.

Prep: 5 minutes minutes

Prepare dinner: 39 minutes minutes

Complete: 30 minutes minutes

Directions

• Place the eggs in a pot, cowl with water, and boil for 10 minutes. Drain, peel, and put aside.

  8 items eggs

• Warmth the cooking oil in a pan over medium warmth. Saute the garlic till it begins to brown.

  3 tablespoons cooking oil, 6 cloves garlic

• Add the onion and cook dinner till smooth.

  1 piece onion

• Pour within the oyster sauce, soy sauce, and vinegar. Let it come to a boil. Don’t stir instantly.

  2 tablespoons Maggi Oyster Sauce, 3 tablespoons soy sauce, 4 tablespoons vinegar

• Add the water, bay leaves, and cracked peppercorn. Let the sauce simmer for 10 minutes.

  1/2 cup water, 4 items bay leaves, 2 teaspoons cracked peppercorn

• Add the boiled eggs and gently toss to mix.

  8 items eggs

• Add the sugar and season with Maggi Magic Sarap. Proceed cooking till the sauce reduces barely.

  1 teaspoon sugar, 4 grams Maggi Magic Sarap

• Switch to a serving bowl and high with the chopped inexperienced onions. Serve with heat rice. Share and revel in!

  2 tablespoons inexperienced onions

Notes

Scaling for a crowd – Doubling the recipe is simple, however improve the water by solely 25 % moderately than doubling so the sauce stays concentrated sufficient to coat the eggs. Pan selection – A large pan or shallow wok works higher than a deep pot. The shallower floor helps the sauce scale back evenly and makes it simpler to softly toss the eggs with out breaking them. Plating for friends – For a fuller plate, slice every egg in half lengthwise earlier than transferring to the serving bowl. The uncovered yolks take in further sauce and the dish seems to be extra presentable on the desk. Leftover sauce – If the eggs run out earlier than the sauce does, save the leftover sauce in a small jar within the fridge. Use it as a fast adobo glaze for fried tofu, blanched greens, or pan-fried fish on one other day.

Vitamin Data

Energy: 138kcal (7%) Carbohydrates: 8g (3%) Protein: 3g (6%) Fats: 11g (17%) Saturated Fats: 1g (5%) Polyunsaturated Fats: 3g Monounsaturated Fats: 7g Trans Fats: 0.04g Ldl cholesterol: 7mg (2%) Sodium: 762mg (32%) Potassium: 133mg (4%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 116IU (2%) Vitamin C: 4mg (5%) Calcium: 40mg (4%) Iron: 1mg (6%)

© copyright: Vanjo Merano