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These adobo eggs are my Filipino-inspired take on Japanese and Korean marinated eggs, using the familiar savory and tangy flavors of adobo! Unlike the usual preparation (where the eggs are cooked in the sauce), this version involves boiling the eggs separately before soaking them in a tasty adobo marinade.
Serve them over warm rice with a little extra sauce, green onions, and chilies, and you’ve got yourself a simple, delicious meal!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Eggs: The best part of this recipe is that you can customize the yolks to your preference, whether you like them runny, jammy, or firm!
Soy sauce, vinegar, brown sugar, garlic, black pepper, bay leaf: Gives the eggs their characteristic adobo flavor. Tangy, aromatic, and lightly sweet.
Green onions, chilies: Optional toppings that add freshness and a little heat when serving.
Instructions
*The Recipe Card below includes all the full detailed instructions
Combine all the ingredients for the adobo marinade in a pot. Let simmer and cool completely.
Boil the eggs according to preferred doneness, then immediately transfer to an ice bath to cool.
Peel the eggs and cover with the cooled marinade. Let marinate for at least 6 hours in the refrigerator.
Serve with warm rice and garnishes. Enjoy!
Cooking Tips
Customize the yolk texture: You can adjust the cooking times depending on how done you’d like the yolks to be. Boil the eggs from cold (straight from the fridge) for around 6 minutes for a runny yolk, and 7 to 8 for a more custardy texture.
Cool the marinade completely: Pouring hot marinade over the eggs can overcook the yolks and alter the texture of the eggs.
Keep the eggs covered in the marinade: For maximum flavor penetration, a deep, narrow container works best for keeping the eggs submerged. A great tip is to place a clean paper towel over the surface to help with the coverage!
Looking for more easy meal-prep ideas? Here’s a couple more delicious meals:
Adobo Eggs (Filipino Marinated Eggs)
These Filipino Marinated Eggs involve a simple marinade to give these soft-boiled eggs that classic adobo taste of sweet, savory, and slightly tangy.
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Ingredients
5 large eggs
- Adobo marinade
1/4 cup soy sauce
1/4 cup packed dark brown sugar
1/4 cup water
1 tablespoon white vinegar
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 bay leaf
- Toppings
1 Green onion, chopped
Red chillies, chopped
Directions
- In a pot over medium-high heat, combine together the soy sauce, brown sugar, water, vinegar, black pepper, garlic, and bay leaf. Bring this to a boil, then lower the heat to medium-low and let simmer for 5 minutes. Turn off the heat and let cool completely, about 15 to 20 minutes.
- Fill a large bowl with a handful of ice and cold water to form an ice bath. Set aside. Boil the eggs for about 7 to 8 minutes for a custardy-yolk texture, then immediately transfer the eggs into the ice bath. Let the eggs cool completely, about 10 minutes.
- Once the eggs are cool, peel the shell and transfer to a deep Tupperware or container. Pour the cooled marinade over the eggs, ensuring they’re completely submerged in the liquid, and marinate for at least 6 hours in the refrigerator.
- Serve with warm rice (no need to re-heat the eggs), and top with green onions, red chilli, and more of the marinating liquid, if desired. Enjoy!
Notes
- *You can boil the eggs for 6 mins to achieve a runny yolk, 7 mins to achieve a jammy yolk, or 8-9 mins for a custardy yolk.
- *For maximum coverage, you can optionally place a paper towel over the surface to ensure the eggs are fully submerged in the sauce.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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