How to Make the Perfect Colombian Changua
Colombian · Easy · 20 min · 2 servings
Changua is a traditional Colombian milk and egg soup served for breakfast, particularly popular in the Bogota highlands where mornings are cool and hearty food is welcome. It is a simple yet deeply comforting dish made by poaching eggs directly in warm spiced milk and broth.
Why this recipe works
This Colombian Changua recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 230 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups whole milk
- 1 cup water
- 4 large eggs
- 2 stalks scallions sliced
- 3 tbsp fresh cilantro chopped
- 4 slices day-old bread toasted
Step by step instructions
Step 1: Build the Broth
Combine the milk and water in a medium saucepan over medium heat. Add the sliced scallions and a generous pinch of salt. Bring the mixture to a gentle simmer, stirring occasionally to prevent the milk from scorching on the bottom.
Step 2: Poach the Eggs
Once the milk mixture is simmering, crack the eggs one at a time into a small cup and carefully slide them into the liquid. Reduce the heat to low and allow the eggs to poach undisturbed for three to four minutes until the whites are just set and the yolks remain soft.
Step 3: Finish with Herbs
Stir in half of the fresh cilantro and taste the broth for seasoning, adding salt as needed. The soup should taste milky, savory, and lightly herbal. Do not boil vigorously once the eggs are added.
Step 4: Serve Immediately
Ladle two eggs and plenty of the milky broth into each bowl. Garnish with the remaining cilantro and a crack of black pepper. Serve with the toasted bread slices for dipping into the warm broth.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- whole milk → full-fat oat milk for a dairy-free version that still provides a creamy body
- scallions → a small white onion finely sliced for a slightly stronger aromatic flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Boiling the milk too aggressively causes it to foam over the pot and creates an unpleasant skin on the surface
- Adding the eggs to cold or barely warm milk means they will take much longer to set and may spread too thin in the liquid
Nutrition facts
Per serving: 230 calories, 14g protein, 10g carbs, 14g fat, 1g fiber.
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