Changua — Colombian Milk and Egg Soup

About This Recipe

Changua is Bogotá's most traditional breakfast dish and one of the most unusual soups in Latin America: a simple, warming broth of milk and water with spring onions and cilantro, into which eggs are gently poached. It is eaten by Bogotanos of all social classes as a morning meal, and is one of the few dishes associated with the cold, grey mornings of the high Andean capital (Bogotá sits at 2600 metres altitude). The milk broth is seasoned with spring onion and cilantro, and day-old bread (called calado) is often dunked into it or served alongside. Changua is one of those dishes that sounds very simple but is deeply comforting — particularly in cold weather — and represents an important part of Bogotá's culinary identity.

Ingredients

Serves 2

• 400 mlwhole milk
• 200 mlwater
• 3 stalksspring onions(chopped)
• 0.5 teaspoonsalt
• 4eggs
• 1 small bunchfresh coriander (cilantro)(chopped)
• 2 slicesday-old bread(for dunking)

Instructions

1. 1

   Simmer the milk broth

   Combine milk, water, spring onions and salt in a pot. Bring slowly to a gentle simmer over medium heat.

2. 2

   Poach the eggs

   Crack eggs directly into the simmering milk broth. Cook for 3–4 minutes until whites are set but yolks remain runny.

   Keep the heat gentle — vigorous boiling breaks the eggs and turns the milk.

3. 3

   Serve

   Ladle into deep bowls with 2 eggs per person. Scatter generously with fresh coriander. Serve with bread for dunking.

Variations

• •

  Some versions add a piece of fresh cheese (cuajada) to the bowl.

Storage

Make fresh each time — this takes only 10 minutes and does not store well.

Frequently Asked Questions