Arepa de Huevo (Colombian Egg-Stuffed Corn Cake)

Ingredients

• 2 cups masarepa (precooked white corn flour)
• 2.5 cups warm water
• 1 tsp salt
• 1 tbsp vegetable oil, plus more for the dough
• 4 large eggs
• Vegetable oil, for deep-frying

Before you cook

• Measure out the masarepa, water and salt.
• Have the eggs ready at room temperature near the stove.

Steps

1. Combine the masarepa, warm water, salt and 1 tablespoon of oil in a bowl.
2. Knead the mixture for 2 minutes until it forms a smooth, soft dough that doesn't crack at the edges.
3. Divide the dough into 4 equal portions and roll each into a ball.
4. Flatten each ball between your palms into a disc about 5 inches wide and 1/3 inch thick.
5. Pour 2 inches of vegetable oil into a deep pot and heat it to 325°F.
6. Fry one disc at a time for 3 minutes per side until it puffs slightly and turns pale golden.
7. Lift the fried disc onto a plate and let it cool for 1 minute so it's safe to handle.
8. Use a sharp knife to cut a 2-inch slit along one edge of the disc, cutting about halfway through to open a pocket.
9. Crack one egg into a small cup and carefully pour it into the pocket.
10. Press the edges of the slit together to seal the egg inside as much as possible.
11. Raise the oil temperature to 375°F.
12. Carefully lower the sealed arepa back into the hot oil.
13. Fry for 3 to 4 minutes, turning once, until the shell is deep golden and crisp and the egg white has set.
14. Lift the arepa onto paper towels to drain.
15. Repeat frying and stuffing with the remaining discs and eggs.
16. Serve the arepas de huevo hot, straight from the oil.