Preparation

put the flour in a bowl along with the salt and sugar. Add the water little by little until it forms a very soft, manageable dough. When the dough is ready, the arepas are made approximately 5 centimeters and 1/2 cm thick.

In addition, enough vegetable oil is heated in a cauldron. When it boils, put the arepas one by one, bathing them with the oil. These should rise to the surface and fluff, leave for 3 minutes and remove from heat. With great care, a 3 cm side opening is made to introduce the whole raw egg, it is pressed a little with the fingers and it is added to the oil that is not so hot so that the egg is cooked.

Ingredients

  • 1 pound cornmeal or ground corn
  • 1 bottle of sunflower oil
  • a teaspoon of salt
  • half a teaspoon of sugar
  • 10 eggs
  • Water