Changua Cundinamarquesa: Cundinamarca-style Colombian Milk And Egg Soup

Changua Cundinamarquesa is a traditional Colombian milk and egg soup that originates from the Cundinamarca region. This simple and comforting dish is often enjoyed for breakfast or as a light meal.

Changua Cundinamarquesa: Cundinamarca-style Colombian Milk And Egg Soup

Ingredients

  • 4 cups whole 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. Crack the eggs into the simmering milk, one at a time, and poach for about 3-4 minutes until the whites are set but the yolks are still runny.
  3. Stir in the chopped cilantro and scallions, and season with salt and pepper to taste.
  4. Remove from heat and ladle the soup into bowls, making sure each serving has an egg.

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 Ladle

Tools

Stove

Serving suggestions

Serve the Changua Cundinamarquesa hot with a side of crusty bread or arepas for a complete meal.

Tips & tricks

For a richer flavor, you can add a sprinkle of ground cumin or a dash of hot sauce to the soup before serving.

Cost

$5