Add a taste of Southeast Asia to a protein-packed snack with this recipe for Filipino Adobo Eggs, marinated to absorb all the wonderful and distinct flavor of adobo sauce with a kick of chilis for good measure.
Eggs are one of my favorite foods. Yes, I buy them in bulk. Those cartons with an array of 30 eggs all wrapped up? Yep, I buy a couple of those at a time. They feature throughout the day: in the morning when I want an omelet, after dinner when I’m baking dessert. They also feature in the middle of the day, usually hard-boiled, either on a salad or, more frequently, as a snack straight from the shell.
My friends think this is boring, but they don’t know what I know. That while hard-boiled eggs are perfectly sufficient with just a few shakes of salt and pepper upon them, they become a gourmet snack with adobo.
Adobo sauce has roots in the Philippines where it is used as a marinade for a lot of meats… pork, chicken, beef, fish (or tofu, if you want a vegetarian option). But with this recipe, I’m going to teach you how to apply it to another protein source: eggs.
What is adobo?
‘Adobo’ literally means ‘marinade’ or ‘pickling sauce’ in Spanish, which is appropriate given that’s exactly how we’re going to use it in this recipe. We combine water, soy sauce, honey, bay leaves, garlic, and vinegar, stir it up, then let the eggs chill out in it for 2 to 24 hours. In fact, that’s the hardest part of this recipe—having the discipline to wait until the eggs have totally absorbed the adobo flavor! You can also find adobo seasoning (common in Latin-American cuisine), which usually comprises garlic powder, onion powder, oregano, black pepper, and sometimes chili powder or paprika; if you wanted one intense adobo experience, you might try adding the seasoning to your adobo-marinated eggs. (Mind blown!)
Ingredients
- 6 large eggs (room temperature)
- 4 cloves garlic, minced
- 2 jalapeno or Serrano chilis, diced
- 1 red chili (Thai, Fresno, or your favorite), diced
- 1/4 cup water
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup honey
- 1 bay leaf
- 1/2 tsp coarse black pepper
Instructions
Prep Time: 10 minutes
Cook Time: 6 minutes
Yields: 6 servings
Step 1: Ready a large bowl with ice and water to cool the eggs quickly after boiling.
Step 2: Gently place the eggs in a saucepan of boiling water and cook for 6 minutes. Then, transfer them to the ice bath.
Step 3: Combine water, soy sauce, vinegar, and honey in a bowl. Stir in the minced garlic, diced chilis, bay leaf, and black pepper until well mixed.
Step 4: After peeling, submerge the eggs in the marinade, cover, and refrigerate for at least 2 hours to overnight for best flavor.
Step 5: Slice the marinated eggs and serve them as desired.
FAQs & Tips
You can keep your adobo eggs in an airtight container (a Ziploc bag will do nicely) in the fridge for up to three days. Keep them sealed tightly and away from the door so the temperature is consistent and their scent doesn’t go AWOL and impact its neighbors.
It all depends on which direction you want to take it. If you fancy a creamier sauce, add Greek yogurt, sour cream, or coconut milk. For nuttiness, add a splash of sesame oil or toasted sesame seeds. For a sweeter finish, increase the amount of honey or add maple syrup or brown sugar. If you want it even spicier, look to your spice rack for cumin, paprika, and oregano. And for a brighter, fruitier tone, add lemon and lime juice/zest. You may have to experiment with the amounts though, as I can’t speak to how much of these added flavors will translate to the eggs.
I boil my eggs for six minutes, which is on the border of a soft-boiled and medium-boiled egg. The yolk is creamy, which is how I like it, and generally, how adobo eggs are cooked. Feel free to adjust that timing to suit your fancy. Just note that anything shorter could result in a soft-boiled egg (i.e., the yolk will be runny) and may make for a messy snack. If you want a chalky finish to your yolks, boil the eggs for 10–12 minutes.
Serving Suggestions
I like my adobo eggs as a snack on their own but that doesn’t mean you can’t pair them with other foods. Laying them atop a bed of rice is one way to go, especially if you have some of the marinade left, which you can then pour over the rice. They also make great additions to soups (they taste great with ramen) and salads, making them a viable source of protein.
Filipino Adobo Eggs
Ingredients
Instructions
- Ready a large bowl with ice and water to cool the eggs quickly after boiling.
- Gently place the eggs in a saucepan of boiling water and cook for 6 minutes. Then, transfer them to the ice bath.
- Combine water, soy sauce, vinegar, and honey in a bowl. Stir in the minced garlic, diced chilis, bay leaf, and black pepper until well mixed.
- After peeling, submerge the eggs in the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.
- Slice the marinated eggs and serve them as desired. If not consuming immediately, store in a sealed container in the fridge.
