Changua Boyacense: Boyacá-style Colombian Milk And Egg Soup
Changua Boyacense is a traditional Colombian milk and egg soup that originates from the Boyacá region. This hearty and comforting soup is perfect for a cozy breakfast or brunch, and it's incredibly easy to make.
Ingredients
- 4 cups whole milk
- 4 eggs
- 1/2 cup chopped scallions
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- In a large pot, bring the milk to a gentle simmer over medium heat.
- Crack the eggs into the simmering milk, spacing them apart.
- Sprinkle the scallions and cilantro over the eggs.
- Cover the pot and let the eggs poach in the milk for about 5-7 minutes, or until the whites are set but the yolks are still runny.
- Season with salt and pepper to taste.
- Serve the Changua Boyacense hot in bowls, making sure to include an egg in each serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 12g
- Fat
- 15g
Supplies
Large pot Serving bowls
Tools
Spoon Knife
Serving suggestions
Serving suggestions: Serve with crusty bread or arepas for a complete meal.
Tips & tricks
Tips: Be careful not to overcook the eggs, as the yolks should be runny for the best flavor and texture.
Cost
$5