This recipe’ soft-boiled eggs are seasoned in Filipino adobo sauce. YUM! I give credit to my sister, Claudine Castro, who made some Filipino soft-boiled eggs and shared it on her Instagram story🧡
- Eggs (any amount you’d like!)
- ~1 tbsp oil
- 2 cloves crushed garlic
- 4 peppercorns
- 1 bay leaf
- ½ cup soy sauce
- ½ cup vinegar (apple cider vinegar is good)
- Boil some water in a medium pot.
- Place the eggs very carefully into the boiling water, making sure they don’t break. Let stay for 7 minutes.
- Take the eggs off the hot stove, and place them in cold water. Set aside.
- For the adobo sauce, take a saucepan and add a little oil. Add the crushed garlic, peppercorns, and the bay leaf. Swish the ingredients around in the pan a bit.
- Add the soy sauce and vinegar (very carefully; the pan is hot). Add one more “splash” of the vinegar.
- Let simmer for 5-10 minutes. This will cook the vinegar and let it sweeten (especially if you’re using apple cider vinegar). Turn off the stove. Let the sauce sit to cool down to room temperature.
- Take the eggs and carefully peel them. Place them in a Ziploc bag and pour in the cooled-down sauce (make sure each egg is entirely submerged in the sauce so that they’re completely marinated all over). Make sure to SECURE the Ziploc. Place the Ziploc bags in the fridge overnight for 24 hours. Make sure you remove the eggs from the fridge promptly so that the flavor is not too strong.
Now you have Filipino adobo eggs! So easy, and so delicious😋.