Arepa de Huevo

Cuisine

Colombian (Caribbean Coast)

Servings

4

Total time

50 min

Prep

20 min

Cook

30 min

Difficulty

hard

Ingredients

• 2 Cup Precooked yellow cornmeal - 2 cups (300 g), Also known as masarepa; 300 g alternate weight given in the recipe text.
• 2.5 Cup Warm water, about 110°F - 2 1/2 cups (600 ml), 600 ml alternate volume given in the recipe text.
• 1.5 Teaspoon Kosher salt - 1 1/2 teaspoons, Measure by volume; kosher-salt crystal size and weight vary by brand.
• 1 Teaspoon Granulated sugar - 1 teaspoon (4 g), 4 g alternate weight given in the recipe text.
• 8 Cup Vegetable oil - 8 cups, divided, Use 1 tablespoon in the dough and the remaining oil for frying.
• 4 Count Large eggs - 4 count, Use one raw egg per arepa.

Instructions

1. Make the dough

   1. 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*.

2. Shape the arepas

   2. 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*.

3. Heat the frying oil

   3. 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.

4. Fry until puffed

   4. 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*.

5. Fill with egg

   5. 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*.

6. Fry again until cooked through

   6. 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*.

7. Drain, rest, and repeat

   7. 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*.