Colombian Changua
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.
A warm and comforting Colombian breakfast soup made with milk, poached eggs, and fresh herbs.
Nutrition per serving
Ingredients
main
aromatics
garnish
serving
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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