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.

Changua Cundiboyacense: Cundinamarca-style Colombian Milk And Egg Soup

Ingredients

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

Instructions

  1. In a large pot, bring the milk to a gentle simmer over medium heat.
  2. 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.
  3. Remove the pot from the heat and stir in the chopped cilantro and scallions. Season with salt and pepper to taste.
  4. 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