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Arepa de Huevo

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 17 May 2017 at 16:08
Arepa de Huevo
Arepa Filled with Egg

This Columbian favourite comes from www.mycolumbianrecipes.com, with full credit to that site:

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Arepa de Huevo is a typical dish from the Caribbean region of Colombia where they are sold on street stalls. These arepas are served in Colombian homes for breakfast, but I remember my family making them for dinner so you can serve them at any time of the day.

This Arepa de Huevo or Colombian Arepa Filled with Egg recipe is absolutely delicious with a cup of coffee for an afternoon snack.

Buen provecho!

http://www.mycolombianrecipes.com/arepa-filled-with-egg-arepa-de-huevo


Here is the recipe:

Arepa de Huevo
Arepa Filled with Egg


To make 4 Arepas:

1 cup masarepa, or pre-cooked corn meal
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup hot water
Vegetable oil for frying
4 eggs

In a medium bowl, mix the masarepa, salt and sugar with a fork. Add the hot water and mix using your hands to form dough. Let it sit for 5 minutes.

Divide the mixture into 4 equal size portions and form each portion into a ball by rolling between the palms of your hands.

Place a piece of parchment paper or plastic in the kitchen counter, place the ball of dough and cover with another piece of paper or plastic and with a flat pot cover or a cutting board flatten into rounds, about 1/4-inch thick.

Heat the vegetable oil in a large heavy pot to 350 degrees. Add the arepas in the heated oil one by one, fry for 3 minutes turning over once, about half-way through.

Using a slotted spoon, carefully remove the arepas from the oil and drain on paper towels.

When the arepa is cold enough to handle, with a sharp knife make an opening about 1.5 inches long on the side of the arepa, cutting to the middle of the arepa without slicing all the way through, just like making a pocket.

Crack 1 egg into a small ramekin and carefully pour the egg into the arepa pocket. Take the small piece of the dough you had aside and close the arepa. Add the arepa filled with egg to the hot oil and fry one more time for about 4 minutes, to cook the egg.

With a slotted spoon, remove the arepas from the oil and drain on paper towel and serve immediately.

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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 17 May 2017 at 19:30
Sounds interesting, Ron.

Two small issues with the recipe. First, I don't know what they mean by pre-cooked cornmeal. Second, it says to seal the pockets with the dough set aside. But the recipe doesn't say anything about reserving such extra.

Even so, the recipe sounds doable, and is on my list.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 May 2017 at 08:43
Hi, Brook -

The masarepa threw me for a bit of a loop, too. Here is the little bit of information that I could find on it:

http://www.mycolombianrecipes.com/masarepa



It "seems" to me that simple masa harina would work, but I could very easily be wrong. I figured that I could just order some masarepa if/when I try this.

As for the "Reserve dough," you make a good point. It doesn't sound like much is needed - I would guess a small handful - but I am not sure. The first time I read it, I assumed it was simply trimmings of dough, but re-reading it, that is not the case.

I checked the comments section; there was no mention of how much to set aside, but there was a small discussion about the arepas being too thin, leading to cracks and leaks in the arepas.. Here was the "solution" for that, if anyone encounters that problem:

Quote I had the same problem. Maybe...our pre cooked cornmeal isn’t the same. [H]ere is what I did differently. I used 3/4 cup of the cornmeal, 1/4 of flour and 1 teaspoon of baking powder. [It] came out great...a little brown because maybe my oil was too hot, but the issue of cracking wasn’t so bad.... The skin was still thin but good enough not to break like before, so I was still able cut and to pour in my egg without leakage. Hope [this] helps...very tasty recipe!


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