Adobo Marinated Eggs

Filipino adobo chicken is a well-beloved staple in my house and even though it’s not that hard to make, in the dead of the summer I don’t always want to turn on my stove for half an hour. Enter: adobo eggs. When I posted my first marinated eggs video, lots of people mentioned adobo eggs, which I had never had before. They’re apparently a more contemporary take on the dish, and WOW are they good.

I’ve made adobo a fair amount so I just kind of threw all the ingredients into a dish to marinate jammy eggs and I was super happy with the balance of flavors. I think…these just might be my new favorite type of marinated egg. The tanginess of the vinegar cuts through the richness of the yolk so well, and the soy provides such a rich umami flavor. If you try these, don’t waste the marinating liquid: I like to drizzle it generously over rice because this stuff is black gold!

Adobo Eggs

Prep Time: 12 hours hours

Cook Time: 8 minutes minutes

Servings: 3 eggs

Filipino adobo chicken and rice is one of my favorite winter time foods but this contemporary spin off featuring eggs marinated overnight in adobo sauce scratches the itch in the summertime when I don't want to turn on the stove for too long, or if I'm just feeling kind of lazy. This recipe can be easily scaled to serve more — just make sure to use as small of a marinating vessel as possible to ensure marinade covers the eggs. If you end up with not quite enough marinade, feel free to top the mixture off with some additional water to just cover the eggs.

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Ingredients

• 3 large eggs straight from the fridge
• 1/2 tsp chicken bouillon powder
• 2 tsp sugar
• 2 Tbsp boiling water
• 2 Tbsp soy sauce I prefer low sodium
• 2 Tbsp white vinegar
• 1/2 tsp whole black peppercorns
• 1 bay leaf
• 1/2 clove garlic minced or grated

Instructions

• Boil your eggs: bring a medium sized pot of water to a full boil on high heat. Carefully add your eggs, making sure to not drop them into the water or they'll crack. Boil for exactly 7 minutes, then immediately remove the eggs with a slotted spoon and dunk in an ice water bath. Let sit in the ice water until ready to use.
  3 large eggs
• Add chicken bouillon powder, sugar, and boiling water to a small heatproof container (like Glasslock or similar, or just a heatproof bowl if you don't have one). Either seal the container and shake it to dissolve the sugar and bouillon, or carefully stir until everything is dissolved.
  1/2 tsp chicken bouillon powder, 2 tsp sugar, 2 Tbsp boiling water
• Add remaining ingredients and stir to combine.
  2 Tbsp soy sauce, 2 Tbsp white vinegar, 1/2 tsp whole black peppercorns, 1 bay leaf, 1/2 clove garlic
• Carefully peel the eggs and add them to the sauce mixture.
• Seal and move the container to the fridge for at least 12 hours and up to 48. After 48 hours, the eggs tend to get too salty for my taste.
• Serve cold or at room temperature with rice or noodles.