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	<title>Adobo-flavored Eggs by Elizabeth Ann Besa-Quirino Archives - The Quirino Kitchen</title>
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	<title>Adobo-flavored Eggs by Elizabeth Ann Besa-Quirino Archives - The Quirino Kitchen</title>
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		<title>Filipino Adobo-flavored Eggs</title>
		<link>https://thequirinokitchen.com/how-to-make-adobo-eggs/</link>
					<comments>https://thequirinokitchen.com/how-to-make-adobo-eggs/#comments</comments>
		
		<dc:creator><![CDATA[Elizabeth Q]]></dc:creator>
		<pubDate>Sat, 18 Oct 2014 07:54:48 +0000</pubDate>
				<category><![CDATA[Appetizers and Sides]]></category>
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		<category><![CDATA[adobo recipes]]></category>
		<category><![CDATA[Adobo-flavored Eggs by Elizabeth Ann Besa-Quirino]]></category>
		<category><![CDATA[Asian home cooking]]></category>
		<category><![CDATA[egg recipes]]></category>
		<category><![CDATA[Filipino food]]></category>
		<category><![CDATA[Philippine cooking]]></category>
		<category><![CDATA[Pinoy food]]></category>
		<category><![CDATA[Pinoy lutong bahay]]></category>
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					<description><![CDATA[<a href="https://thequirinokitchen.com/how-to-make-adobo-eggs/" title="Filipino Adobo-flavored Eggs" rel="nofollow"><img width="600" height="450" src="https://thequirinokitchen.com/wp-content/uploads/2014/10/AsianInAmericaAdoboEggsOpenNice-e1413617590825.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="1" decoding="async" fetchpriority="high" srcset="https://thequirinokitchen.com/wp-content/uploads/2014/10/AsianInAmericaAdoboEggsOpenNice-e1413617590825.jpg 600w, https://thequirinokitchen.com/wp-content/uploads/2014/10/AsianInAmericaAdoboEggsOpenNice-e1413617590825-300x225.jpg 300w, https://thequirinokitchen.com/wp-content/uploads/2014/10/AsianInAmericaAdoboEggsOpenNice-e1413617590825-500x375.jpg 500w" sizes="(max-width: 600px) 100vw, 600px" /></a>It's easy to make these Filipino Adobo-flavored Eggs. If you cook Filipino adobo make enough to have leftover broth to simmer hard boiled eggs in them. Or start from scratch and boil eggs, then after peeling, simmer them in the adobo gravy. ]]></description>
		
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