Arepa de huevo — Colombian egg-filled corn arepa

Mix and rest the dough Stir the corn meal with the salt. Add 450 ml warm water and mix until no dry patches remain. Add the reserved water gradually, up to 500 ml total, until the dough is soft and cohesive but not sticky. Cover and rest for 5 minutes.

Shape six disks Divide into 6 equal portions and roll each into a smooth ball. Flatten between lightly oiled plastic or parchment to a round about 13 cm wide and 7–8 mm thick. Smooth or patch any cracks at the edge.

Fry the shells once Heat the oil in a deep pan to 170 °C. Gently lower no more than 2 disks into the oil. Fry for about 2–3 minutes, turning if needed, until pale golden and visibly puffed. Keep the oil close to 170 °C.

Open a pocket Lift each shell to a rack and let it stand for about 1 minute, until safe to handle. Cut a 3 cm slit along one side without cutting through the opposite wall. Carefully widen the pocket with the handle of a spoon.

Add the egg and seal Crack 1 egg into a small cup and check for shell fragments. Guide it gently through the slit. Press a small piece of reserved raw dough over the opening, dampening it with a little water if needed, and pinch the edges closed.

Fry until the egg is safe Return at most 2 filled arepas at a time to oil held at 165–170 °C. Fry about 4–6 minutes, turning gently once. Insert a clean thin-tip thermometer through the seam into the egg centre; it must read at least 71 °C. If cooler, continue in 1-minute increments and check again.

Drain and serve Drain upright on a rack for 2 minutes. Serve hot, warning diners that the filling can be very hot. Offer ají or lime on the side if you like.