The famous egg arepa is part of the typical breakfasts of the coast. This recipe is from my friend, chef Carlos Ibañez, who shared it one day when he was in his forties.
INGREDIENTS FOR 8 AREPAS
- 400g of white bread flour
- 2 cups of hot water
- ½ cup of milk
- 1 tablespoon of vegetable oil
- 8 eggs
- 1 liter of oil for frying
- Salt to taste
PREPARATION
Mix the bread flour with the water, milk, salt, and oil. Knead thoroughly for about 5 minutes until you achieve a soft consistency. Form into balls the size of a Tahitian lemon and then flatten with a plate until thin.
Prepare the liter of oil in a deep frying pan and heat it over high heat. Slowly add the arepas one by one until they puff up. Remove them, make an incision on one side, and fill them with the egg previously placed in a pointed container. Fry in the same oil for 2 minutes, remove them, drain, and that's it!
If I can do it, you can too! Enjoy!