Egg dishes
Arepa de huevo – egg-filled corn cake
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
The corn cake is fried first, opened at the side, filled with a raw egg and fried again. This makes the closed arepa de huevo of Colombia’s Caribbean coast, clearly distinct from Sven’s arepa-style pita.
Timing
- Active preparation: about 25 minutes; hydration and brief cooling: about 10 minutes
- Frying: about 20 minutes for two batches
- Total time: about 55 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 295 kcal
- Protein
- ≈ 9.6 g
- Carbohydrates
- ≈ 32.3 g
- Fat
- ≈ 13 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Masarepa is compared with dry BLS cornmeal, not cooked polenta. Four small eggs contribute 160 g edible contents; 32 g total absorbed oil is assumed across both frying stages.
Quantity assumptions and ingredient mapping
- 200 g yellow precooked cornmeal, masarepa · ≈ 200.0 g · Assumed quantity / reference product
- 260 ml lukewarm water · ≈ 260.0 g · Assumed quantity / reference product
- 3 g sugar · ≈ 3.0 g · Assumed quantity / reference product
- 4 small eggs · ≈ 160.0 g · Assumed quantity / reference product
- 900 ml neutral vegetable oil for deep-frying, only partly absorbed · ≈ 32.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 200 g yellow precooked cornmeal, masarepa
- 260 ml lukewarm water
- 3 g salt
- 3 g sugar
- 4 small eggs
- 900 ml neutral vegetable oil for deep-frying, only partly absorbed
Instructions
- Mix masarepa, salt and sugar. Work in water and leave to hydrate for 5 minutes. Knead until soft and shapeable without cracks, lightly dampening hands if needed. Reserve a walnut-sized piece for sealing later.
- Divide remaining dough into four portions. Press between two food-safe sheets into rounds about 12 cm wide and roughly 7 mm thick. Smooth edges to prevent cracking in the oil.
- Heat oil to 175°C in a deep pan filled no more than halfway. Fry arepas singly or in pairs according to pan size for about 3 minutes, turning once, until a firm shell forms. Lift out and cool on a rack for a few minutes until safe to handle.
- Cut a side opening about 4 cm long and carefully loosen an inner pocket without piercing the opposite side. Crack each egg into a small pouring cup and slowly slide it inside. Seal the opening firmly with reserved dough.
- Fry again at 170–175°C for about 5–6 minutes, turning. Open one to check: both white and yolk should be set; cook longer if needed. Drain and serve immediately. Timings allow two batches of two arepas.
Tips
- Masarepa is precooked cornmeal for arepas, not polenta, cornflour starch or nixtamalised Mexican masa harina. Follow product guidance on hydration.
- A small egg fits the pocket more easily. Do not fill cracked cakes with raw egg, which could leak into hot oil.
