Changua (Colombian Milk and Egg Soup)
"Changua, a delightful Colombian milk and egg soup, is a beloved breakfast staple in Bogotá, the capital city of Colombia, where my mother grew up."
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Ingredients
- 3 cups 2% milk
- 3 cups water
- kosher salt and fresh cracked pepper
- crusty toasted bread
- 3 medium scallions
- 4 large eggs
- 1/4 cup chopped fresh cilantro
Instructions
- 1
In a medium saucepan, combine the milk and water, bringing the mixture to a rolling boil. Once boiling, incorporate the chopped scallions, along with salt and pepper, and allow it to simmer for 3 minutes.
- 2
Lower the heat to medium, and with care, introduce the eggs into the pot, ensuring that the yolks remain intact.
- 3
Allow the eggs to poach for 3 minutes, or extend the time if you prefer a firmer center; sprinkle in the cilantro at this stage.
- 4
For serving, delicately transfer an egg to each of four shallow bowls, then pour in the soup, aiming for about 1 ½ cups per bowl. Enjoy warm, accompanied by toasted bread, and finish with additional fresh cilantro for garnish.