Adobong Itlog (Egg Adobo)

Method8 steps

1. 1

   Step 1: Put all 8 eggs in a pot and add enough of the unmeasured cooking water to cover them. Bring to a boil, then cook for 10 minutes, until the whites and yolks are firm. Drain the hot water and cool the eggs under cold water until safe to handle. Peel all 8 eggs and set them aside. Reserve the separate measured ½ cup water for the sauce.

   Boil eggs · 10 minUses 8 eggs · Water to cover the eggs, plus cold water for cooling

2. 2

   Step 2: Heat all 3 tbsp cooking oil in a wide pan over medium heat. Add all 6 minced garlic cloves and sauté until they begin to turn light brown, without burning them.

   Uses 3 tbsp cooking oil · 6 cloves garlic, minced

3. 3

   Step 3: Add the whole minced onion (1) to the same garlic-and-oil pan. Sauté until the onion softens.

   Uses Pan of garlic and cooking oil · 1 onion, minced

4. 4

   Step 4: Pour in all 2 tbsp Maggi Oyster Sauce, 3 tbsp soy sauce and 4 tbsp white vinegar. Bring the same pan to a boil and let the sauce boil for about 1 minute before stirring.

   Boil vinegar sauce · 1 minUses Sautéed garlic and onion · 2 tbsp Maggi Oyster Sauce · 3 tbsp soy sauce · 4 tbsp white vinegar

5. 5

   Step 5: Add the reserved measured ½ cup water, all 4 bay leaves and 2 tsp cracked peppercorns to the sauce. Bring to a gentle simmer and simmer for 10 minutes.

   Simmer adobo sauce · 10 minUses Boiled adobo sauce · ½ cup water, for the sauce · 4 bay leaves · 2 tsp cracked peppercorns

6. 6

   Step 6: Add all 8 peeled, hard-boiled eggs to the prepared adobo sauce. Turn them gently so the same sauce coats each egg without breaking it.

   Uses Eight peeled hard-boiled eggs · Simmered adobo sauce

7. 7

   Step 7: Add all 1 tsp sugar and 4 g Maggi Magic Sarap to the same pan of eggs and sauce. Gently simmer until the sauce reduces slightly and coats the eggs, keeping enough liquid to spoon over rice. Do not let the sauce dry out.

   Uses Hard-boiled eggs coated in adobo sauce · 1 tsp sugar · 4 g Maggi Magic Sarap seasoning

8. 8

   Step 8: Remove the whole bay leaves and transfer the cooked eggs and sauce to a serving bowl. Top with all 2 tbsp chopped green onions and serve 4 portions, two eggs each, with separately prepared hot rice as desired. Refrigerate leftovers promptly with their sauce for up to 3 days. Reheat thoroughly to 165°F (74°C); if microwaving, slice the eggs first because whole boiled eggs can burst. The author advises against freezing because the eggs become rubbery.

   Uses Finished egg adobo and sauce · 2 tbsp chopped green onions · Hot cooked rice, to serve