Egg Arepa

Preparation

1. In a medium bowl, combine Masarepa, 1 teaspoon of salt and 2 ½ cups of warm water, stir until completely mixed and let stand for 5 minutes. With wet hands, knead until smooth, divide the dough into 7 portions and with 6 form small balls and the last portion of dough reserve it to patch the holes of the arepas later. With the help of a press, or the palm of your hands, flatten the dough balls to 1 cm thick.
2. Separately, in a heavy pot pour the oil to a depth of 4 cm. Heat the oil until it registers 160˚C on a deep fry thermometer. Add the arepas to the oil and cook for about 5 minutes or until the arepas are cooked, transfer to a plate lined with a paper towel to dry and cool.
3. Using a knife, make a 5 cm incision on one side of the arepa to form a pocket. Crack an egg into a bowl the size of an espresso cup or small casserole dish. Carefully slide the egg into the pocket. With the reserved uncooked dough, seal the ends of the arepa.
4. Then heat the oil to 175˚C and add the egg-filled arepas back into the oil. Cook until golden brown on all sides, about 5 minutes, so that the yolks are soft. Transfer the arepas to a paper towel-lined plate to dry. Season with remaining salt.