Egg-Stuffed Arepa

Name: Egg-Stuffed Arepa
Prep time: 10M
Total time: 30M
Yield: 8 Arepas
Cuisine: South America
Ingredients: 2 cups Masarepa – Pre-Cooked Yellow Corn Meal; 1¼ tsp. Iodized Salt; Corn Oil; 8 eggs

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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!

Total Time

30m

Prep Time:10m

Yields:8 Arepas

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Ingredients

2 cups

GOYA® Masarepa – Pre-Cooked Yellow Corn Meal

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1¼ tsp.

GOYA® Iodized Salt

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GOYA® Corn Oil, for frying

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eggs

Directions

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Arepas

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.

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.

Products in this Recipe

Buy at Shop.goya.com

Find in-store

Masarepa – Pre-Cooked Yellow Corn Meal

Find in-store

Iodized Salt

Find in-store

Corn Oil

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 Tags

Egg-Stuffed Arepa

Prep Time: 10m

Total time: 30m

Yields: 8 Arepas

<h2 class="subheader">Colombia’s Beloved Street Food</h2> 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® <a title="Masarepa – Pre Cooked Yellow Corn Meal" href="https://goya.com/en/products/masarepa-pre-cooked-yellow-corn-meal" data-udi="https://goya.com/en/products/masarepa-pre-cooked-yellow-corn-meal">Masarepa – Pre-Cooked Yellow Corn Meal</a>. Fill each arepa with a whole egg, seal and quickly fry in GOYA® <a title="Corn Oil" href="https://goya.com/en/products/oils/cooking-oils#corn-oil#corn-oil" data-udi="https://goya.com/en/products/oils/cooking-oils#corn-oil" data-anchor="#corn-oil">Corn Oil</a>. We assure you that you will want more than one!