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.

Changua Boyacense: Boyacá-style Colombian Milk And Egg Soup

Ingredients

  • 4 cups whole milk
  • 4 eggs
  • 1/2 cup chopped scallions
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Instructions

  1. In a large pot, bring the milk to a gentle simmer over medium heat.
  2. Crack the eggs into the simmering milk, spacing them apart.
  3. Sprinkle the scallions and cilantro over the eggs.
  4. 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.
  5. Season with salt and pepper to taste.
  6. 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