Ingredients for servings:

harina

3 cups

Precooked white cornmea

sal

1 y 1/2 teaspoons

Salt

cup water

3 cups

Hot tap water

huevos

12

Whole eggs

aceite

4 cups

Oil for frying

  1. 3 cups precooked white cornmeal

  2. 1 ½ teaspoons salt

  3. 3 cups hot tap water

  4. 12 whole eggs

  5. 4 cups oil for frying


Instructions:

  1. In a bowl, mix the cornmeal and salt with a fork. Add the water and mix with your hands for about a minute, or until you have a soft yet firm homogenous mixture; this is the arepa dough. Let it rest uncovered at room temperature for 15 minutes.


    arepa huevo1
  2. Divide the dough into 12 equal balls, leaving a small piece of dough aside for use later in the recipe. Lay a piece of plastic wrap on the work surface, place a ball of dough in the center, cover with another piece of plastic, and with a heavy pan or pot cover flatten it until it forms an even round about 1/6-inch thick.


    arepa huevo2
  3. Place the oil in a heavy, deep pot, and bring to a temperature of 325 F. Add the arepas one by one so that they don’t stick to each other; don’t put too many at the time. Cook for 1½ minutes on each side and remove them very carefully with a slotted spoon so they don’t crack. They should have puffed up in the oil. Drain over paper towels on a rack with the inflated side up.


    arepa huevo3
  4. Take scissors or a knife and cut a 1-inch opening in the edge of the arepa; go all the way in to reach the pocket of air formed on one side of it. Crack a whole egg into a small espresso cup and pour it into the arepa. Close the opening with a piece of uncooked dough, and immediately place in the hot oil again. Fry for 2 more minutes on each side. Repeat with the remaining balls of dough.


    arepa huevo4

    arepa huevo5
  5. Drain briefly on paper towels. Serve immediately, very hot.


    arepa huevo6





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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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