Fried Egg Arepas Recipes

Steps:

• Mix corn meal, salt, and sugar together in a bowl. Add hot water and mix with your hands until a dough forms. Roll into a ball and let rest, 5 to 10 minutes.
• Fill a pot with about 4 inches of oil and heat to 350 degrees F (175 degrees C).
• Divide dough into 4 equal-sized balls. Set aside a small amount of dough for repairing holes after cooking. Place a dough ball onto a sheet of plastic wrap and place a second sheet of plastic wrap on top. Use a pan or plate to flatten the dough into a 1/4-inch thick round. Smooth edges of area with your fingers. Repeat with remaining dough.
• Place the arepas carefully into the hot oil and fry until puffed, about 1 1/2 minutes per side. Remove arepas from the oil and drain on paper towels until cool until safe to handle.
• Cut a 3-inch hole near the edge of an arepa. Crack an egg into a small glass and carefully pour it into the hole in the arepa. Repair the hole quickly using reserved dough. Return the arepa to the oil and fry until egg is no longer runny, 2 minutes per side. Drain on paper towels. Repeat with remaining arepas. Let cool briefly.

Steps:

• In a medium bowl, stir together the masarepa, 1 teaspoon salt, sugar, 1 cup hot water to form a stiff dough. Cover with a damp cloth and let stand for 20 minutes.
• Pour oil into a large Dutch oven to a depth of 2 inches and heat to 375°F.
• Divide dough into 4 equal pieces and roll each into a ball. Gently press each between 2 sheets of wax paper to form 4-inch wide rounds (about 1/3 inch thick). If edges crack, smooth and press edges together with hands.
• Fry the arepas in the heated oil until light golden and slightly puffed, about 3 minutes. Remove and drain on paper towels. Coll to room temperature, about 10 minutes. Keep oil hot.
• Using a small knife, cut a 2-inch slit along one edge of the arepa. Using a spoon, open a small pouch in the arepa without widening the slit. Crack one egg into a small cup, add a pinch of salt, then pour into arepa. Gently press the arepa closed, then carefully slip it into the hot oil.
• Fry until egg white is set and arepa is crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining arepas, eggs, and salt.
• Serve with avocado slices, crumbly white cheese like queso fresco, hot sauce, and cilantro.