Arepas de Huevos
Arepas de Huevos are traditional Colombian fried corn cakes filled with egg.A soft cornmeal dough is shaped into thin rounds and fried until puffed.A small opening is carefully made in the fried arepa.A raw egg is inserted before the arepa is sealed.The arepa is fried again until golden and the egg is cooked.Serve hot for a delicious Colombian breakfast or snack.
Ingredients
For the Arepa Dough
- 2 cups pre-cooked white cornmeal (masarepa)
- 2½ cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For the Filling
- 6 large eggs
- Salt, to taste
For Frying
- 4–6 cups vegetable oil, or enough for deep frying
Instructions
Prepare the Dough
- Pour the warm water into a large mixing bowl.Add the salt and vegetable oil.Gradually add the masarepa while stirring.
Knead
- Mix and gently knead the dough until it becomes smooth and pliable.The dough should be soft but firm enough to shape.
Rest the Dough
- Allow the dough to rest for approximately 5 minutes.This gives the cornmeal time to absorb the water.
Divide the Dough
- Divide the dough into 6 equal portions.Roll each portion into a smooth ball.
Heat the Oil
- Pour the frying oil into a deep, heavy saucepan or Dutch oven.Heat to approximately 350°F (175°C).Use enough oil for the arepas to float freely.
First Fry
- Carefully place one or two arepas into the hot oil.Fry until they puff and become lightly golden, approximately 2–3 minutes.Turn them as needed for even cooking.
Remove and Drain
- Transfer the fried arepas to a paper towel-lined plate.Allow them to cool just enough to handle safely.
Add the Egg
- Crack one egg into a small cup or bowl first.Carefully pour the egg through the opening into the arepa.Season lightly with salt.
Seal the Opening
- Gently press the opening closed with your fingers.Make sure the dough seals around the egg.This step is important because it prevents the egg from escaping during the second frying.
Check for Doneness
- The exterior should become deep golden and crisp.The egg should be fully cooked before serving.If you prefer a firmer yolk, allow the arepa to fry slightly longer over moderate heat.
Repeat
- Repeat the process with the remaining arepas.Keep the oil temperature steady between batches
Serve
- Serve the Arepas de Huevos hot.Add a little salt, hot sauce, hogao, avocado, or fresh cheese according to your preference.
Notes
- Masarepa: Use pre-cooked cornmeal designed specifically for arepas.
- Dough: Keep the dough soft and pliable to prevent cracking.
- Thickness: Thin, evenly shaped arepas are easier to fill.
- Oil: Maintain a steady frying temperature.
- Opening: Make the slit carefully to avoid breaking the shell.
- Egg: Crack each egg into a cup first for easier handling.
- Sealing: Close the opening firmly before returning the arepa to the oil.
- Safety: Make sure the egg reaches a safe level of doneness before eating.