The world’s crisp egg may be a corn-composed columbian snack

I live in a Queens in the neighborhood with a large Colombian community. Three of the four street corners of my block have two Colombian restaurants and a bakery, and beyond this, dozens and dozens on all blocks. If I slipped, I will make a face-first land on an AIjP.

But a area I often do not see in my neighborhood also often an area with a deepa de huevo- with an egg with a deep fried corn cake. The beauty of the field de Huvo, different from its taste, is the range of texture that you find from: Potato-chip crisp, tender (even flowing) inside the eggs. I am in a disadvantage to think about the preparation of a crisp egg.

A popular breakfast and snack food on the Caribbean coast of Colombia, Arepas de Huevo is easy to make at home with just a little practice. I first learned to make him to be made about twenty years ago, when I taught me during a visit by a former Colombian mother. I immediately fell for them, and started frying Aripa after Aripa, both because I wanted to cook them, but also because I was having a lot of fun with the level of yolk donation. There is no right way to cook the eggs: some people including my former mother, such as they are fully cooked with a set yolk, but others (like me) love the self-consciousness effect of a heap de Huvo with a drippy center.

The process of making them is very straightforward. You start by mixing water with a pre-ripened corn flour, Masarepa, which is usually used to make arepas. Then you make that dough in the balls, press them flat, and fry them until they are inflated. After that, you take the area out of the oil, let it cool for a minute, then carefully cut a hole near one of the edges. In this hole you slip a raw egg. It then goes back to the oil so that the egg can be cooked in its desired donation.

How to make Arepus de Huvo

As mentioned above, the process is straight:

1. Mix water with masarap.
2. Make the dough into the balls, press them flat, and fry them till they swell.
3. Remove from the oil, let it cool slightly, then cut a small hole near the edge.
4. Slip a raw egg, then fry the eggs again to cook the eggs according to your choice.

Here you are given some suggestions to guide through the process:

• Yellow and white masarepas work evenly well. Masarepa is sold in both yellow and white, which is based on the corn used, but the difference is primarily visual. As long as crisp and that golden yolk is crisp, I seem to be more striking yellow.
• Press the area between plastic for ease. This is a normal technique along the tortylus, just the slices open a zip-lock bag on the two sides and sandwich the flour ball between the middle flour. Then bend the plastic flap and press the Arepa flat using a heavy, flat object like a tortilla press or a pan. You can wash and save plastic between use.
• Adjust the water as required. If your dough cracks or breaks, work in more water, one tablespoon at once until the dough becomes slightly more condemnable and friendly.
• Smooth the area. After pressing the Arepa, it will usually be a right -handed edge. Smoothing this edge will help in the area of ​​area and equally. You can either do this with a nail through plastic, or do it directly on the area of ​​the area with a wet finger.
• Do not make them very big and thin. Without gluten for elasticity, the dough can easily tear. Keep them about three inches in diameter and just 1/4 inch thick for easy handling. If someone is separated, you can roll it back to a ball and start.

Arepas necessarily require nothing extra – they are tasty on their own, perhaps with a coffee on the edge. But this does not mean that you should not add spices: hot sauce, Colombian (A fresh salsa is served with multiple foods), and Salsa Rosada (a mixture of mayo and ketchup) all have great options.

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