PocketCook

From @Panlasang Pinoy

Adobong Itlog

30 min · Serves 4

30 mintotal
15 minhands on
12steps
4servings

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Ingredients

For the eggs

  • 8 large eggs
  • Water for boiling

For the adobo sauce

  • 1 tbsp cooking oil
  • 4 cloves garlic, minced
  • 1 medium red onion, finely chopped
  • 2 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 3 tbsp cane vinegar
  • 1/2 tsp crushed black peppercorns
  • 2 dried bay leaves
  • 1 tsp sugar
  • 1 tsp all-in-one seasoning granules (such as Maggi Magic Sarap)
  • 1 stalk green onion, chopped

Method

For the eggs

  1. Boil the eggs in a pot of water until hard-boiled, 8–10 minutes.

    Then 10 min of waiting

  2. Cool the eggs in cold water, peel them, and set aside.

For the adobo sauce

  1. Heat oil in a pan over medium heat, add the garlic, and saute until light golden brown, 1–2 minutes.

  2. Add the onion and saute until softened, about 2 minutes.

  3. Stir in the oyster sauce.

  4. Pour in the soy sauce and vinegar.

    Do not stir immediately after adding vinegar; let it come to a boil first to cook off the raw acidic taste.

  5. Add the crushed peppercorns and bay leaves, bring to a simmer, cover, and let it simmer for 10 minutes.

    Then 10 min of waiting

  6. Season the sauce with sugar.

  7. Add the peeled boiled eggs to the pan and turn them to coat in the sauce for 30 seconds.

  8. Sprinkle over the all-in-one seasoning granules and cook for another 30 seconds.

  9. Remove the eggs briefly to a plate so they do not overcook, and let the sauce reduce over medium heat until thickened, 2–3 minutes.

  10. Return the eggs to the pan, toss to coat in the reduced sauce, and garnish with chopped green onions before serving with warm rice.

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