Egg-Stuffed Arepa

Egg-Stuffed Arepa

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Egg-Stuffed Arepa

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Prep time

10m

Total time

30m

Yields

8

Arepas

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La Cocina Goya

Colombia’s Beloved Street Food

If you've visited the Colombian coast, it’s very likely you have tried a delicious Egg-Stuffed Arepa. But you can also enjoy them at home, easily prepared with GOYA® Masarepa - Pre-Cooked Yellow Corn Meal. Fill each arepa with a whole egg, seal and quickly fry in GOYA® Corn Oil. We assure you that you will want more than one!

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Directions

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Step 1

In medium bowl, stir together Masarepa and 1 tsp. salt. Add 2 ½ cups lukewarm water. Stir until combined; let sit 5 minutes. Using wet hand, knead dough until smooth. Divide dough into 9 portions. Form dough into 8 small balls, reserving remaining portion of dough to patch up holes later. Using press, or palm of hands, flatten balls to ¼” thickness.

Step 2

Meanwhile, fill heavy pot with oil to depth of 1½”. Heat oil until it registers 325˚F on deep-fry thermometer. Add arepas to oil. Cook until arepas puff, about 5 minutes; transfer to paper towel-lined plates to drain and cool.

Step 3

Using knife, make 2” incision into one side of arepa to form pocket. Crack egg into espresso-size cup or small ramekin. Carefully slip egg into pocket. Using reserved portion of raw dough, seal together split end.

Step 4

Heat oil to 350˚Add egg-filled arepas to oil. Cook until light golden brown on all sides, about 5 minutes for soft-set yolks. transfer to paper towel-lined plates to drain. Season with remaining salt.

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Tip by La Cocina Goya

Perfect Arepas, Every Time!

Moist cornmeal dough is the key to creating smooth arepas that stay crack-free as they cook (and, in turn, prevent the eggs from leaking out). To keep the dough moist, cover with damp kitchen towel before frying. 

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Recipe Reviews

Niurka Bautista

Muy buena, excelente la combinacion.

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