Arepa de Huevo
Colombian Caribbean-style fried arepas made from precooked yellow cornmeal, puffed in hot oil, opened, filled with one raw egg each, sealed, and fried again until cooked through.
- appetizer
- arepa
- arepa de huevo
- breakfast
- brunch
- caribbean coast
- colombian
- colombian caribbean
- comfort food
- dairy-free
- deep-fried
- dinner
- egg-filled arepa
- eggs
- fried
- gluten-free
- handheld
- light meal
- lunch
- main course
- masarepa
- nut-free
- party food
- precooked cornmeal
- shellfish-free
- snack
- south american
- soy-free
- street food
- vegetarian
- yellow cornmeal
- Cuisine
- Colombian (Caribbean Coast)
Shopping options
Check ingredients to include themPackage used · most used first
Vegetable oil · 8 Cup
Kroger® 100% Pure Vegetable Oil
100%
Details
Precooked yellow cornmeal · 2 Cup
Goya® Masarepa® Yellow Corn Meal
44%
Details
Large eggs · 4 Count
Kroger® Grade A Large White Eggs
33%
Details
Kosher salt · 1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
Granulated sugar · 1 Teaspoon
Kroger® Pure Cane Granulated Sugar
0%
Details
Warm water, about 110°F · 2.5 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- vegetable oil-8 cups
- warm water-2 1/2 cups
- precooked yellow cornmeal-2 cups
- Kosher Salt-1 1/2 teaspoons
- granulated sugar-1 teaspoon
- large eggs-4 count
In a large bowl, stir together precooked yellow cornmeal, kosher salt, and granulated sugar. Add warm water and 1 tablespoon vegetable oil, then knead until the dough is smooth, soft, and not crumbly; rest for 5 minutes.
Divide the dough into 4 equal portions. Pinch off 1 tablespoon dough from each portion for sealing, then flatten each larger piece between the cut-open zip-top bag into a 5-inch round about 1/4 inch thick.
Pour frying oil into the heavy pot to reach about 2 inches deep. Heat on the stovetop to 350°F, keeping the oil between 340°F and 360°F while frying.
Keep the oil level below halfway up the pot to reduce overflow risk.
Fry 1 arepa at a time until it puffs like a pocket, about 1 to 2 minutes per side. Spoon hot oil over the top as it fries, then lift out and drain briefly on paper towels.
Add arepas gently and fry one at a time to reduce splashing and oil temperature drops.
While the arepa is still hot and puffed, cut a 2-inch slit along one edge without cutting through the other side. Crack 1 raw egg into a small cup, pour it into the pocket, and seal the opening with the reserved raw dough patch.
Keep hands clear when cutting and opening the hot puffed arepa.
Wash hands and surfaces that contact raw egg before touching ready-to-eat items.
Return the filled arepa to the hot oil and fry, turning carefully, until the outside is deep golden and the egg center reaches 160°F, about 4 to 6 minutes. Adjust the heat to keep the oil near 350°F.
Use the instant-read thermometer to confirm the egg center reaches 160°F.
Turn the filled arepa carefully to avoid hot oil splashes.
Drain on paper towels and let rest for 2 minutes. Repeat with the remaining arepas, using one raw egg per arepa and frying each again until safely cooked through.
For each remaining egg-filled arepa, verify the center reaches 160°F before serving.
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