Changua Bogotana Colombian Milk and Egg Soup
How to make traditional Changua Bogotana. This easy Colombian Milk and Egg Soup recipe is served at breakfast with fresh herbs & bread.
Servings: 4
Calories: 278kcal
Equipment
- measuring cups
- Measurign Spoons
- pot
- Wooden spoon or spatula
- Slotted spoon
Ingredients
- 2 cups Water
- 4 cups Milk
- 1 tsp Butter
- 3 Scallions reserve 1 tbsp for garnish
- 1/2 cup Chopped Cilantro reserve 1 tbsp for garnish
- Kosher Salt + Black Pepper
- 4 Eggs
- 5 oz Country Bread cut into chunks
Instructions
- Pour the water and milk int a medium pot. Add the butter, scallions, and cilantro, then season with salt and pepper to taste. Stir and bring to a gentle simmer over medium-high heat. Do not allow the milk to boil or it will break. Lower the heat to medium-low and cook for 10 minutes.
- Crack 1 egg into a tea cup and gently slide the egg into the simmering soup. Repeat with each egg. Cook for 4 minutes, until the egg whites have set and the yolks are glossed over but still jammy.
- To serve, divide the bread among the soup bowls. Wish a slotted spoon, remove the poached eggs out of the soup and place atop the bread in the bowls. Ladle the soup into the bowls.
- Serve sprinkled with chopped cilantro and scallions.
Nutrition
Calories: 278kcal | Carbohydrates: 28.5g | Protein: 16g | Fat: 11.4g | Saturated Fat: 5.2g | Cholesterol: 186mg | Sodium: 397mg | Potassium: 244mg | Fiber: 0.9g | Sugar: 12.8g | Calcium: 364mg | Iron: 2mg
