Boil the large eggs to a jammy consistency (about 6-7 minutes for large eggs), then immediately transfer them to an ice bath to stop cooking. Once cool, carefully peel the eggs and set aside.

In a non-reactive container, combine the soy sauce, cane vinegar, minced garlic, crushed black peppercorns, and bay leaves to create the adobo marinade.

Gently place the peeled eggs into the marinade, ensuring they are fully submerged. Cover the container and refrigerate overnight, or for at least 8 hours, up to 24 hours. This allows the yolks to firm up and absorb the adobo flavor.

Once marinated, remove the eggs from the liquid and pat them thoroughly dry with paper towels.

Prepare three shallow dishes for dredging. In the first, place the all-purpose flour. In the second, pour the beaten eggs. In the third, combine the panko breadcrumbs and pinipig.

Dredge each marinated egg first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring full coverage. Finally, roll the egg in the panko and pinipig mixture, pressing gently to make sure the coating adheres well.

Heat the vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.

Carefully lower the coated eggs into the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes, turning occasionally, until golden brown and crispy on all sides.

Remove the fried eggs with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

Serve the Crispy Adobo Fried Eggs warm, either whole or sliced in half, as a unique snack or appetizer.