Lugaw with Egg Recipe

This classic rice porridge will keep you warm and comfy after a long day.

This is one of your six favorite recipes! This August, we celebrate the top recipes you love on Yummy. Nothing comforts like a bowl of lugaw (rice porridge or congee): it’s hearty and easy-to-make and makes for a great meal when you’re sick.

What is Lugaw?

Lugaw is a Filipino porridge primarily of rice, water, and salt. It is usually topped with hardboiled egg, crispy toasted garlic bits, and chopped spring onions.

Lugaw is one of the earliest documented Filipino dishes; in the 1613 Vocabulario de la Lengua Tagala (The 1613 Vocabulary of the Tagalog Language), the Spanish called it “logao” and defined it as “rice mixed with milk or water or of both (porridge).”

While lugaw usually refers to the simplest way of preparing Filipino rice porridge, it can also be used as a blanket term for other kinds of rice porridge like goto and arroz caldo.

Lugaw with egg is a classic pairing!
Photo by Mark Jesalva



Table of Contents

How to Serve Lugaw

How to Cook Lugaw

Tips to Make the Best Lugaw

Lugaw Storage Tips

WATCH: How to Cook Lugaw with Egg

Lugaw with Egg Recipe 

How to Serve Lugaw

Lugaw is best served warm, and even though it is the simplest kind of rice porridge, its flavor can be enhanced by the use of chicken stock or chicken bouillion cubes and toppings like toasted garlic bits and spring onions. The recipe below also features a hardboiled egg as a topping for lugaw, and its addition makes this lugaw with egg recipe a much more filling meal.

A classic pairing with lugaw is tokwa’t baboy, a simple yet flavorful dish that features fried tofu and pork belly tossed with red onions in a soy-vinegar sauce.

Lugaw is also commonly served to sick people as it is easy to digest; it is also one of the first semi-solid food items that Filipino moms feed their babies.

How to Cook Lugaw

To make lugaw, start off by washing the bigas or uncooked rice. Repeat until the water runs clear, and set it aside. Then, prepare the aromatics: mince the garlic and onion, and julienne the ginger. Set these aside.

In a pot over medium-high heat, add oil. When the oil is hot enough, add the aromatics and sauté until the onions are translucent. Then, add in patis or fish sauce and the rice. Stir for a few seconds, or until some of the moisture from the uncooked rice has evaporated. Then, add in water or chicken stock. Let the mixture come to a boil, and then lower the heat to reduce to a simmer. Let the rice cook for about 30-40 minutes.


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Meanwhile, fill a smaller pot with water. Let the water boil over high heat, and then reduce heat to let it go down to a simmer. Carefully lower the eggs, and let it simmer for about 10 minutes. While waiting, prepare an ice bath. Once the eggs are done cooking, dip them in the ice bath to stop the cooking process. Peel when cool enough to handle.

Once the lugaw is cooked, serve it in a bowl and top with toasted garlic bits, chopped onions, and the hardboiled eggs.

Tips to Make the Best Lugaw

1 Choose your rice carefully.

This lugaw with egg recipe uses long-grained rice, which yields a velvety and silky lugaw. However, if you like your lugaw to be thicker, you can also use malagkit or glutinous rice; take note though that glutinous rice can absorb more moisture, so you may have to adjust the amount of stock or water you use to make the lugaw.

2 Don’t leave your lugaw unattended.

Make sure to stir the lugaw every few minutes! This is an important step due to two reasons: the first one is so that you can monitor how thick or thin you’d like your lugaw to be; the second is to prevent it from sticking or getting burnt at the bottom of the pot.

3 You can use plain water, but it’s better to use stock!

You can get a lot of flavor from just the garlic, ginger, and onion, but if you want your lugaw to be more delicious, the key is to use stock! Chicken stock is the most commonly used, as it gives lugaw a mild yet complex flavor. If you don’t have time to make chicken stock from scratch, you can simply add chicken powder or bouillon cubes to the water as you cook.


How to Store Lugaw

1 Lugaw can be refrigerated, but is best served fresh.

There is nothing like freshly-cooked lugaw, but if you do need to store it, it will keep well in the refrigerator for up to 3 days. Make sure that it has cooled down to room temperature before sealing it with cling wrap or in an airtight container.

2 Add some water or stock when you reheat lugaw.

Even as it has cooled, the rice in lugaw may still continue to absorb moisture. As this happens, lugaw usually becomes thicker the longer it is stored, so if you want to return it to its original consistency, you should add some water before reheating over a stove or in the microwave.

3 Store the toppings separately.

This tip is important for different reasons. If you have leftover eggs, storing them separately not only makes them available for use in other recipes; it also avoids messy cleanups as whole eggs may burst when reheated in microwaves for long periods. Meanwhile, storing the toasted garlic separately ensures it stays crispy; while storing the chopped spring onions separately saves your lugaw from spoiling too fast as spring onions tend to go bad quickly.

WATCH: How to Make Lugaw with Egg

Lugaw with Egg Recipe

Lugaw with Egg Recipe

Lhas Alvarez
This classic rice porridge will keep you warm and comfy after a long day.
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast/Brunch
Cuisine Filipino
Servings 3-4


Lugaw with Egg Ingredients

  • 10 tablespoons canola oil
  • 2 tablespoons white onion chopped
  • 2 tablespoon Garlic chopped
  • 2 tablespoons ginger julienned
  • 1 1/2 tablespoons fish sauce (patis)
  • 1/2 Cup long-grain rice
  • 4 cups chicken stock
  • 1/2 piece chicken bouillon cube
  • Salt to taste
  • 4-5 eggs
  • spring onions for garnish
  • 8-12 cloves Garlic (minced), for garnish


  • Make hard-boiled eggs: Fill a pot with water and heat it up until it’s just about to simmer. You should see a few bubbles start to form.
  • Add in the eggs, then bring it up to a boil. Set the timer for 10 minutes.
  • Meanwhile, prepare an ice bath: fill a bowl with water and ice. As soon as the timer goes off, transfer the eggs to the ice bath to stop the cooking process. Once the eggs are cool enough to handle, they can be peeled. Set aside.
  • Make toasted garlic bits: In a cold pan, add 8 tablespoons oil and minced garlic. Then, turn on the heat to low-medium. Saute the garlic, making sure to keep tossing, until it is golden brown. Do not leave unattended.
  • As soon as the garlic is golden brown, turn off the heat and strain the excess oil. Let cool and set aside.
  • Cook the lugaw: Heat 2 tablespoons oil in a pot over medium heat and sauté onions, garlic, and ginger until fragrant.
  • Add patis and bring to a boil. Add the rice grains and stir. Add the stock, mix then bring to a boil then reduce to a simmer.
  • Simmer for 30-40 minutes while stirring constantly or cook until mixture thickens to you desired consistency.
  • Add chicken bouillon cube, mix well and adjust seasoning as necessary. Top with sliced hard boiled eggs, fried garlic, and spring onions.
Keyword classic
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