Ingredients for servings:


3 cups

Precooked white cornmea


1 y 1/2 teaspoons


cup water

3 cups

Hot tap water



Whole eggs


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


  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


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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