The crunchy egg of the world can be this corn-filled Colombian snack

I live in a Queens area with a large Colombian community. There are two Colombian restaurants and a bakery in the four street corners of my block and goes beyond dozens of blocks. If I bouched down, the face will be first for a Arepa.

But one of the area that I don't see too often in my neighbor is a deep-roasted corn cake with a deep de huevo, with an inside of eggs. The beauty of the de huevo area, apart from its taste, is the range of textures you get from it: potato chip crispy, gentle (even runny nose) eggs. I miss the crunchy egg preparation.

A popular breakfast and snack dishes on the Colombia Caribbean coast, Arepas de Huevo can simply be prepared for a little exercise. First approx. Twenty years ago, I learned to make them when an ex -columbian mother taught me during a visit. I immediately fell to them and started baking Arepa after the Arepa, both because I wanted to eat them on, but also because I was very entertaining with the Donness level of the egg yolk. There is no right way to cook eggs: some people, including my ex mother, such as a yellow, but others (like me), love the self -drip effect of Arepa de Huevo with a drip center.

The preparation process is quite clear. First, mixing water with Masaraft, with a pre-cooked corn flour, usually used to make arepa. Then form the dough into balls, press flat and bake until bloated. Then subtract the Areppa from the oil, let it cool for a minute, then gently slice a hole near one of the winds. He slides a raw egg into this hole. Then he goes back to the oil to bake for a long time to cook the egg for the desired donener.

How to make eggs arepas

The process, as we noted above, is clear:

1. Mix the water with the massepe.
2. Prepare the dough into balls, press flat and bake until bloated.
3. Remove from the oil, let it cool slightly, then cut a small hole near the wind.
4. Slide the raw egg and bake again to like the egg.

Here are some tips that guide you through the process:

• The yellow and white masaraft work just as well. Masarepa can be sold in both yellow and white variants depending on the maize used, but the difference is primarily visual. I think the yellow striker when crisp and fried until his golden yellow crunches.
• Press the Arepas plastic. This is the usual technique with tortillas, just slice the zipper closing bag on both sides, and sandwich sandwich is the Arepa dough ball. Then fold the plastic cover and press the Areppa pad with a tortilla press or a heavy flat object such as the bottom of the pan. Wash and save the plastic between use.
• Set the water as needed. If the dough cracks or crumbles, work in more water, one tablespoon at a time until the dough is slightly warmer and friendly.
• Smooth out the edges of the Arepa. After pressing Arepa, it will usually have an uneven edge. The smoothing of this wind helps to bake and evenly inflate the Arepa. You can do this with a nail through the plastic, like a damp finger, right at the edge of the Arepa.
• Do not make them too big and thin. Without gluten, dough can easily break for elasticity. Keep them about three inches in diameter and barely 1/4 inches thick for easy handling. If one falls apart, you can pull it back into a ball and start again.

The Arepas do not necessarily need anything extra – it is delicious in themselves, maybe a coffee. But that doesn't mean you shouldn't add spices: hot sauce, Colombian chili (a fresh salsa served with lots of food) and Salsa Rosada (a mixture of Mayo and ketchup) are all great opportunities.

Cooking method
(Keep on the screen awake)