Changua Cundiboyacense: Cundinamarca-style Colombian Milk And Egg Soup
Changua Cundiboyacense is a traditional Colombian milk and egg soup that originates from the Cundinamarca region. This simple and comforting dish is perfect for a hearty breakfast or a light dinner.
Ingredients
- 4 cups milk
- 4 eggs
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- Salt and pepper to taste
Instructions
- In a large pot, bring the milk to a gentle simmer over medium heat.
- Once the milk is simmering, carefully crack the eggs into the pot, keeping them whole. Let them cook for about 3-4 minutes until the whites are set but the yolks are still runny.
- Remove the pot from the heat and stir in the chopped cilantro and scallions. Season with salt and pepper to taste.
- Divide the soup into bowls, making sure each serving has an egg. Serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 12g
- Fat
- 10g
Supplies
Large pot Serving bowls
Tools
Stove Knife Cutting board
Serving suggestions
Serve the Changua Cundiboyacense with a side of crusty bread or arepas for a complete meal.
Tips & tricks
For a richer flavor, you can use whole milk or add a splash of heavy cream to the soup.
Cost
$5