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Colombian

Arepa de Huevo

A beloved Caribbean Colombian arepa made from crisp fried corn dough with a whole egg sealed inside. The outside is golden and blistered, while the egg cooks gently in the second fry.

Arepa de Huevo — Colombian — ChefSnap
20 minsPrep
15 minsCook
2Serves
MediumDifficulty
560 kcal per serving13g protein 42g carbs 38g fat
Watch it made — Arepa de HuevoWatch it madeSweet y Salado · 5:58

Ingredients

Method

  1. In a bowl, mix the masarepa, warm water, salt, and sugar until a soft dough forms; knead for 2 minutes until smooth and pliable.
  2. Cover the dough and let it rest for 5 minutes so the cornmeal hydrates fully.
  3. Divide the dough into 2 equal balls, reserving about 2 tablespoons of dough for sealing.
  4. Place each ball between two sheets of plastic and press into a round disc about 5 inches wide and 1/4 inch thick, smoothing any cracked edges with damp fingers.
  5. Heat the oil in a deep pot to 350°F, making sure there is enough oil for the arepas to float.
  6. Fry one arepa at a time for 2 to 3 minutes, spooning hot oil over the top, until it puffs and turns lightly golden.
  7. Remove the puffed arepa and drain briefly on paper towels; repeat with the second arepa.
  8. Crack each egg into a small cup and season each with a tiny pinch of salt.
  9. Working carefully while the arepa is still warm, cut a small opening along the edge of each puffed arepa to make a pocket.
  10. Pour one raw egg into each pocket, then seal the opening with a little reserved dough, pressing gently so it closes well.
  11. Return the stuffed arepas to the hot oil and fry for 3 to 4 minutes, turning once, until deep golden and crisp and the egg is cooked inside.
  12. Drain on paper towels for 1 minute and serve hot, ideally with ají or suero costeño on the side.

Common questions

Can I substitute masarepa with regular cornmeal or masa harina for arepa de huevo?

Use precooked masarepa if possible; it gives the right dough texture and fries without cracking. Regular cornmeal won’t hydrate properly, and masa harina behaves differently. If you must substitute, expect a denser, less pliable arepa.

How long does it take to make arepa de huevo, including resting and frying?

Plan on about 25 to 35 minutes total. Mixing and shaping take 10 to 15 minutes, the dough rests 5 minutes, and frying each arepa takes about 2 to 3 minutes per side plus stuffing and sealing.

What are the most common mistakes when frying arepa de huevo?

The biggest mistakes are dough that is too dry, oil that is not hot enough, and overfilling the pan. Dry dough cracks, cool oil makes greasy arepas, and overcrowding drops the temperature and prevents puffing.

Can I store leftover arepa de huevo, and how should I reheat it?

Store cooled arepas in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven or air fryer until crisp and hot. Avoid microwaving if you want to keep the crust from turning soft.

What are the best ways to serve arepa de huevo?

Serve them hot, right after frying, with the egg still soft inside. They’re great on their own or with coffee, hot sauce, ají, or a simple salsa. Eat them soon after cooking for the best texture and flavor.