Why It Works
- Twice-frying the arepas permits them to first puff and crisp, after which prepare dinner the egg inside.
- Totally different frying instances allow you to resolve how achieved you need the yolk: runny, set, or one thing in between.
I stay in a Queens neighborhood with a large Colombian group. There are two Colombian eating places and a bakery on three of my block’s 4 avenue corners, and dozens extra on all of the blocks past that. If I tripped, I might land face-first on an arepa.
However one arepa I do not see too usually even in my neighborhood is an arepa de huevo—a deep-fried corn cake with an egg inside. The great thing about the realm de huevo, apart from its taste, is the vary of textures you get from it: potato-chip crisp on the skin, tender (even runny) egg inside. I am at a loss to think about a crispier egg preparation.
A well-liked breakfast and snack meals on Colombia’s Caribbean coast, arepas de huevo are straightforward to make at dwelling with just a bit follow. I first discovered to make them about twenty years in the past, when the Colombian mom of an ex of mine taught me throughout a go to. I fell for them instantly, and began frying arepa after arepa, each as a result of I wished to maintain consuming them, but additionally as a result of I used to be having loads of enjoyable messing round with the yolk doneness ranges. There isn’t any proper strategy to prepare dinner the egg: Some individuals, together with my ex’s mother, like them absolutely cooked by means of with a set yolk, however others (like me) love the self-saucing impact of an arepa de huevo with a drippy heart.
Critical Eats / Amanda Suarez
The method for making them is fairly easy. You begin by mixing water with masarepa, a pre-cooked corn flour product that’s generally used to make arepas. Then you definately type that dough into balls, press them flat, and fry them till puffed. After that, you are taking the arepa out of the oil, let it cool for a minute, then rigorously slice a gap within the aspect close to one of many edges. Into this gap you slip a uncooked egg. Then it goes again into the oil to fry simply lengthy sufficient to prepare dinner the egg to your required doneness.
The way to Make Arepas de Huevo
The method, as famous above, is simple:
- Combine water with masarepa.
- Kind the dough into balls, press them flat, and fry them till puffed.
- Take away from the oil, let cool barely, then minimize a small gap close to the sting.
- Slip in a uncooked egg, then fry once more to prepare dinner the egg to your liking.
Listed below are some tricks to information you thru the method:
- Yellow and white masarepa work equally nicely. Masarepa is offered in each yellow and white variants, relying on the corn used, however the distinction is primarily visible. I discover the yellow colour extra putting when fried till crisp and cradling that golden yolk.
- Press the arepas between plastic for ease. That is widespread method with tortillas as nicely, simply slice open a zipper-lock bag on two sides and sandwich the ball of arepa dough between it. Then fold the flap of plastic over and press the arepa flat utilizing both a tortilla press or a heavy, flat object like the underside of a skillet. You possibly can wash and save the plastic between makes use of.
- Modify water as wanted. In case your dough cracks or crumbles, work in additional water, one tablespoon at a time till the dough is a little more malleable and pleasant.
- Clean the arepa edges. After urgent the arepa, it can often have a jagged edge. Smoothing this edge out will assist the arepa fry and inflate evenly. You are able to do this both with a fingernail by means of the plastic, or with a moist finger instantly on the arepa edge itself.
- Do not make them too massive and skinny. With out gluten for elasticity, the dough can tear simply. Preserve them round three inches in diameter and slightly below 1/4 inch thick for simple dealing with. If one falls aside, you may roll it again right into a ball and begin over.
Critical Eats / Amanda Suarez
The arepas do not essentially want something further—they’re scrumptious on their very own, perhaps with a espresso on the aspect. However that does not imply you should not add condiments: sizzling sauce, Colombian ají (a contemporary salsa served with many meals), and salsa rosada (a mixture of mayo and ketchup) are all nice choices.
The World’s Crispiest Egg Might Be This Corn-Encrusted Colombian Snack
Cook dinner Mode
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1 cup yellow or white masarepa (5 3/4 ounces; 163 g); see notes
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1 cup (236 g) water, plus extra if wanted
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1/2 teaspoon Diamond Crystal kosher salt (for desk salt, use half as a lot by quantity), plus extra as wanted
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Vegetable or different impartial oil, for frying
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8 massive eggs
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In a big mixing bowl, stir collectively masarepa, water, and salt. Utilizing a clear hand, knead dough till evenly blended and cohesive, about 1 minute. Let stand 5 minutes.
Critical Eats / Amanda Suarez
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Utilizing a pointy knife or scissors, minimize the edges of a 1-quart or 1-gallon zipper-lock bag in order that it’s hooked up solely on the backside fold. In a big Dutch oven or pot, warmth at the very least 2 inches of oil to 330°F (165°C) on an instant-read or fry thermometer. In the meantime, divide dough into 8 even parts (about 1 3/4 ounces every); if dough may be very brittle, combine in an extra 1 tablespoon water to moisten, then divide into balls and canopy loosely with a kitchen towel,
Critical Eats / Amanda Suarez
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Working with one ball of arepa dough at a time, roll between moistened arms to type a uniform ball. Set ball on the opened zipper-lock bag, then fold the bag closed over it. Utilizing a tortilla press or a flat, heavy object like a reducing board or forged iron pan, evenly press down on the dough ball to flatten it into a good circle, roughly 3 inches in diameter and slightly below 1/4 inch thick. Clean any jagged edges of the arepa (this may be achieved by smoothing the sides with a fingernail by means of the plastic, or with a moist finger instantly on the arepa).
Critical Eats / Amanda Suarez
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Crack 1 massive egg right into a small (ideally spouted) vessel or cup, being cautious to not break the yolk. Season calmly with salt. Very rigorously peel arepa from the plastic, taking care to not tear it, and gently decrease it into the oil (that is the trickiest half, and it’s straightforward to by accident tear the raw arepa at this level; if you happen to do, simply roll it right into a ball once more, press it between the plastic again right into a spherical, clean the sides, and take a look at once more). Fry the arepa, gently spooning sizzling oil on high after it rises to the floor, till inflated, about 2 minutes. Fastidiously flip arepa and fry on second aspect 1 minute longer. Utilizing a spider or slotted spoon, rigorously switch arepa to towels to empty.
Critical Eats / Amanda Suarez
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When cool sufficient to deal with, use a pointy knife to rigorously minimize slit into the arepa close to the sting and enormous sufficient to slip the egg by means of. Whereas holding the arepa in a single hand and gently squeezing it to maintain the slit open, very rigorously slide the egg into the arepa.
Critical Eats / Amanda Suarez
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Fastidiously decrease the arepa again into the oil, utilizing the spider or spoon to maintain the slit-open aspect of the arepa barely elevated till egg beings to set, then decrease arepa absolutely into the oil. Fry till egg is cooked to your required doneness, 1 to 2 minutes for a runnier yolk and three to 4 minutes for a extra set one. Switch to towels to empty as soon as extra. Repeat with remaining space dough and eggs. Serve heat.
Critical Eats / Amanda Suarez
Particular Gear
Zipper-lock bag; tortilla press or heavy flat object akin to a reducing board or forged iron pan; massive Dutch oven or pot (for frying); instant-read or fry thermometer
Notes
Masarepa is a sort of corn flour that has been pre-cooked after which dehydrated. The ratio of water to masarepa right here ought to work for many manufacturers, but when the bundle directions counsel a distinct ratio for arepas (and particularly arepas de huevo), be happy to comply with the product’s instructions.
Make-Forward and Storage
Arepas de huevo are finest when freshly fried.