18 Aug2010


Immature chicken eggs cooked into adobong manok. Did not float any of our boats. The eggs were hard and rather tasteless. Even eggs added in only at the last minute seized up like solid rubber balls. I am not seeing what makes this ingredient such a crowd pleaser for many readers…


Also tried the immature eggs in arroz caldo and even used some saffron to ramp up the dish, but the one egg that burst on hitting the hot rice turned into shreds of scrambled yolk while the ones that remained whole got mighty tough and chewy. It wasn’t bad, but it wasn’t good either. Perhaps I am just used to the regular already laid chicken eggs…



  1. marissewalangkaparis says:

    Your “immature” word made me laugh…after I read it…I got it….hahaha…

    Aug 18, 2010 | 4:44 pm


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  3. Virgie says:

    Hi MM

    Never mind the eggs. Your adobo looks delicious.

    Aug 18, 2010 | 4:49 pm

  4. millet says:

    “regularly laid” as compared to those that get it….uhmm…twice a year?

    sorry, MM…couldn’t help it ;-)

    Aug 18, 2010 | 5:32 pm

  5. Footloose says:

    While our minds are still in the gutter, I saw a cartoon once depicting a tired looking chicken in bed with a satisfied looking egg drawing on a cigarette. Caption says, “I guess that settles it.”

    Aug 18, 2010 | 5:55 pm

  6. chrisb says:

    I only see these in arroz caldo and adobo when the chicken used actually contained them, still clinging on inside the cavity. And you’re right, they are rubbery and tasteless. I won’t leave them out if they came with the chicken but I won’t buy them separately either. I guess it’s because older stewing chickens that do have these eggs make a more flavorful adobo and arroz caldo, hence the positive association of many of your readers with these immature eggs.

    Aug 18, 2010 | 6:02 pm

  7. chloe says:

    That’s how i would like my adobo—- saucy!

    Aug 18, 2010 | 8:15 pm

  8. Botchok says:

    There’s a small eatery in Binan, Laguna that serves these immature eggs as their specialty, I don’t know how they prepare it but they are soft and delicious, either served with rice or just plain pulutan.

    Aug 19, 2010 | 12:38 am

  9. Josh says:

    Don’t you mean “premature” chicken eggs? *LOL*

    I don’t like premature eggs in my adobo. That being said, I did grow up with hard-boiled eggs in my adobo. Now that’s pretty tasty, actually. My mother adds star anise and a little sesame oil to hers too. (And dried tiger lily buds as well, but I hated those… bleh.)

    I think that premature eggs get a bad rap from some diners because cooks add them at the last minute. They should be added right before service as a garnish. If you add them to the already boiling pot, they turn rubbery.

    I’m a huge fan of adobong puti. Can you post something about that?

    Aug 19, 2010 | 12:44 am

  10. EbbaBlue says:

    We are lucky to have 3 nearby chicken/goat farms near our residence. Whenever I can, I buy my chicken there (I get to choose from the live ones and then wait about half an hour for them to kill/prepare them); or get one that just butchered minutes ago. The price is a little pricey than the grocery stores, but of course it is much much fresher. In these farms, they also sell the eggs featured here, once in a while I also buy some, and I use them for adobo or chopsuey. They are soft and tasty. I wonder if its because they are fresh. Maybe even a day old makes a difference in consistency and taste? Anyway, your picture looks delectable as ever.

    Aug 19, 2010 | 1:18 am

  11. FestiveRebel says:

    hahaha @Footloose! Although the egg seems satisfied, this still doesn’t answer the age old question who came first, the chicken looking tired might as well indicate that it came first and again and again…

    While on the subject here’s some info i got thru email so not sure how reliable this is ….

    “Philosophers and fertility experts can rest easy as the age-old question, “Which came first, the chicken or the egg?” finally has an answer: The chicken.

    The research comes from British scientists out of Sheffield and Warwick universities. It all boils down to one protein—ovocledidin-17 (OC-17)—that is only found inside a chicken’s ovaries, and is essential for eggshell formation.

    Although the protein has been studied as part of eggshell development before, researchers used a super computer to ‘zoom-in’ while a shell was forming, and found that it actually serves as a catalyst. Sheffield Professor John Harding hopes that this will aid in designing new materials.”

    Aug 19, 2010 | 4:58 am

  12. laisa says:

    ang sarap naman yan….someday gagawa din ako nyan….

    Aug 19, 2010 | 9:29 am

  13. Noel says:

    Hi, Botchok. Where is that eatery in Binan that serves immature eggs? I live in Binan, and I like to try alternative eateries aside from Tuding’s Porkchop and the old Tony’s Pospas.

    Thanks in advance.

    Aug 19, 2010 | 10:09 am

  14. Katrina says:

    @ Noel; ohh..Tonyo’s pospas and goto are my ultimate binan food…matched with Menay’s puto Binan! Sarap!

    Aug 19, 2010 | 10:46 am

  15. present tense says:

    Not sure but maybe the yolks would be better dessert material. Creme anglaise over fruit or souffle ?

    Aug 19, 2010 | 11:18 am

  16. Mameng says:

    I agree. Quail eggs make for a better addition to adobo. Easier to share among the peeps eating and less of an overkill compared to a whole chicken egg per person. Let’s just not go into the extra cholesterol that it brings hahahahaha

    Aug 19, 2010 | 11:43 am

  17. Botchok says:

    @ Noel – it is near the original Tuding’s porkchop beside the gas station. I’m just not sure if they are still in operation, the last time i ate there was about 8 years ago. The place is called “sampalucan”.
    @Katrina – Sadly there is no more Menay’s puto Binan as their whole family have migrated here in the U.S. I’m just lucky because I still get to taste the famous puto once in a while during parties.
    @ MM – Thanks for letting us have a little chitchat over here, pasensya na po.

    Aug 19, 2010 | 2:01 pm

  18. Noel says:

    Haha. Sorry MM for this OT chichat.

    @Botchok – I’ll check that sampalucan place when I find myself in that vicinity with original Tuding’s at San Antonio(?). Thanks.

    @Katrina – I just drive to the “riles” if I want freshly-made puto binan by Nila’s in San Vicente. Never got to know Menay’s since I moved to Binan 9 years ago. But the best puto Binan I tasted was the made-to-order puto binan by my neighbor, with chunks of cheese and salted egg. I just wish Tonys Goto move to a more presentable location at the plaza.

    Aug 19, 2010 | 5:00 pm

  19. Karen of Pinoy Recipe says:

    This is not everybody’s favorite in our family, but, I do love it. I like having premature or immature (whichever) chicken eggs on my chicken adobo. I wish I can find it here in our area.

    Aug 20, 2010 | 1:40 am

  20. hil raymundo says:

    Every 1st Sunday of the month i make it a habit to go to Antipolo Church with my wife and kids after mass we eat lunch and Antipolo’s make shift carinderias within the church vicinity has this premature egg with gizzard and liver cooked in a coconut curry like sauce and it was to die for (atleast for me and my kids that they say it tasted like balut) i was wondering were to buy this premature eggs i’ve been searching for it for so long the local market near my home (Pasig) does not sell this premature eggs. Can you help me out?

    Aug 20, 2010 | 12:22 pm

  21. kaye says:

    Hi Hil! am also from Pasig and I also havent seen these premature eggs.. although am sure Pateros would have lots of these! am also not fond of premature eggs since they tend to get rubbery but cooked by an expert its soft and delish.. wonder how they cook it..

    Oct 1, 2010 | 6:05 am

  22. don marin says:

    me and my suki, calls it “aborted eggs”…one can buy those eggs at the Sunday Market @ Lung Center. there is only this one vendor who sells it. His items are usually dressed native chicken and ducks. plus those immature eggs. :) he puts it in a medium sized banyera. at times, its not on display. though lately, he already had it por-kilo in plastic bags.if not, just ask it from him. he’s located near the meat section, just right after the seafoods. left side, far end.

    Dont overcook it. we usually cook it adobo style, & sometimes adobo sa gata ala antipolo carideria. my kids love it!

    Nov 16, 2010 | 10:52 am


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