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Adobong Itlog

Adobong itlog or hard-boiled Egg adobo is made by cooking hard boiled egg in a sauce made by eggplants, onion, garlic, soy sauce, oyster sauce, vinegar, sugar and pepper. It is an easy Filipino dish to prepare, with savoury and tangy flavour and hearty comfort food that’s perfect with steamed rice! Anything can be made into an adobo dish once you have the ingredients for the adobo sauce. Have fun with your favorite adobo without spending too much! Try adobong egg and eggplant instead!

Itlog na Adobo?

It is unofficial but there is no doubt that adobo is the national dish of the Philippines. Whether made with pork, beef, chicken or even fish, the fusion of the flavors from the soy sauce, vinegar and garlic makes it one of the best dishes in the country.

As tipid days are fast approaching again, we need to make use of what’s available in the pantry. Eggs offer a variety of uses in cooking which is why I never ran out of it. Eggs make a great meat substitute to meat dishes. Haven’t I mentioned that it is just 8 pesos a piece?

Adobo is the simplest and yet most fulfilling dish I know. Imagine that the adobo sauce is simply made with the balance of the saltiness of the soy sauce and the sourness of the vinegar? These two are the most basic condiments which are 100% present in your pantry. And may I add that these two condiments are very cheap.

Adobo made with eggs and eggplant might be the cheapest yet delicious (and nutritious) adobo dish you can make. Try and make some today! I have the ingredients and recipe listed below. Have fun!


An adobo recipe is defined by the savoury taste of its sauce. In this recipe, we will highlight more on making the adobo sauce.

But before that, lets prepare our meat and veggie component. Simply boil the eggs and peel them afterwards. For the eggplant, I cut them into serving pieces and fry them until light brown.

The sauce base will still be our sauteed basic aromatics. As you pour our basic condiments, remember not to stir the sauce once you have poured the vinegar. This is to prevent the raw taste of the vinegar. An easy way to check when is the right time to stir is to smell the sauce. If the vinegar taste is still strong, wait a bit more. When it subsides, that’s time you can stir.

I’d like a hint of sweetness to my adobo sauce so I sprinkled some sugar just to balance the taste. You could also make a spicy version of this by adding red and green chilies.

When your adobo sauce is done, add the boiled eggs and eggplants and coat them with the sauce. I sometimes cut the egg in half before adding them just to let the sauce reach the yolks. Yummy!

Aside from boiled eggs, you can also use boiled quail eggs for a bite-size version. Serve the adobong itlog at talong with some hot steaming rice and enjoy!

Adobong Itlog

Course: Easy Meals, Filipino Recipes




  • 6 large eggs

  • 3 to 4 pieces eggplants

  • 1 medium onion (chopped)

  • 2 cloves of garlic (minced)

  • 1/4 cup soy sauce

  • 2 tablespoons oyster sauce

  • 2 tablespoons vinegar

  • 1/4 cup water

  • sugar to taste (optional)

  • pepper to taste


  • Arrange the eggs in a pot. Add enough water to cover the eggs. Let it boil for 8 to 10 minutes. Peel the eggs then set aside.
  • Prepare the eggplant and chop into desired cuts. Leave the skin on.
  • Heat some oil in a pan. Fry the eggplant pieces until light brown. Set aside.
  • In the same pan, saute the onions and garlic until fragrant. Add the soy sauce, oyster sauce and stir a bit.
  • Add the vinegar. Sprinkle some ground black pepper. Let it boil for a minutes without stirring.
  • Pour some water and let it simmer. Do a taste test and adjust the taste using sugar (optional ingredient).
  • Add the boiled eggs and fried eggplants. Stir gently to coat them with the sauce. Cook for a few more minutes for the eggs and eggplant to absorb the flavor.
  • Transfer the egg and eggplant adobo to a serving plate. Serve with a lot of hot steaming rice. Enjoy!

Adobong Itlog at Talong Recipe (TAGALOG)


  • 6 malalaking itlog
  • 3 – 4 talong
  • 1 sibuyas (hiniwa)
  • 2 butil ng bawang (hiniwa ng maliliit)
  • 1/4 tasa ng toyo
  • 2 kutsara ng oyster sauce
  • 2 kutsara ng suka
  • 1/4 tasa ng tubig
  • asukal (optional)
  • paminta


  1. Ilagay ang mga itlog sa kaserola at lagyan ng tubig. Pakuluan ang mga ito ng 8 – 10 minuto. Balatan ang itlog pagkatapos.
  2. Hiwain ang mga talong. Wag tanggalin ang mga balat.
  3. Magpainit ng mantika at iprito ang mga talong hanggang maging light brown. Isantabi pagkatapos.
  4. Sa parehas na kawali, igisa ang sibuyas at bawang. Sunod na ilagay ang toyo at oyster sauce. Haluin ng konti.
  5. Ilagay ang suka at paminta. Wag muna haluin at pakuluan muna ng 1 minuto.
  6. Lagyan ng tubig at hayaan itong maluto. Tikman at iadjust ang lasa gamit ang asukal (optional na ilagay).
  7. Ilagay ang mga nilagang itlog at pritong talong. Haluin ng dahan-dahan para malagyan ng sauce. Hayaan itong maluto ng onti pa para ma-absorb ang flavor ng sauce.
  8. Ilipat ang adobong itlog at talong sa serving plate. Ihain kasama ng mainit na kanin. Enjoy!
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