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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<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!

Total Time

30m

Prep Time:10m

Yields:8 Arepas

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Ingredients

2 cups

GOYA® Masarepa – Pre-Cooked Yellow Corn Meal

1¼ tsp.

GOYA® Iodized Salt

GOYA® Corn Oil, for frying

eggs

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Directions

Kitchen View

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

Masarepa – Pre-Cooked Yellow Corn Meal

Iodized Salt

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.