Colombian Changua (Bogotá Milk and Egg Morning Soup)
A beautifully simple and nourishing breakfast soup from the highlands of Colombia, where eggs are gently poached in a delicate broth of warm milk and water perfumed with spring onion and fresh coriander. Quietly comforting and ready in under 15 minutes.
Submitted by Mystery Chef AI
Ingredients
Instructions
Combine milk and water in a medium saucepan. Add thinly sliced spring onions (both green and white parts) and bring to a gentle simmer over medium heat.
Season generously with salt and pepper. Simmer for 5 minutes to infuse the spring onion flavour into the broth.
Carefully crack each egg into a small cup or ramekin one at a time to avoid breaking the yolk.
Create a gentle swirl in the simmering broth, then slide eggs in one at a time. Reduce heat to low.
Poach eggs for 3-4 minutes until the whites are fully set but yolks remain runny. Avoid a rolling boil which breaks the eggs apart.
Ladle into deep bowls, ensuring each serving gets a whole poached egg. Scatter chopped fresh coriander generously over each bowl and serve with crusty bread for dipping.
💡 Chef's Tip
The secret to unbroken poached eggs is a barely-trembling simmer, never a boil — crack the eggs into individual cups first so you can slide them in quickly and cleanly.
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