A simple, soothing Boyacá breakfast soup of milk and water with poached eggs, scallions, and stale bread — Colombia's original comfort breakfast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: cilantro, scallions
Accompaniments: extra bread
Instructions
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1
Combine milk and water in a saucepan. Heat until simmering.
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2
Add scallions and salt. Simmer gently 3 min.
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3
Crack eggs directly into the simmering liquid. Poach 3-4 min until whites are set but yolks remain runny.
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4
Place a slice of bread in each bowl. Ladle soup over bread.
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5
Add a pat of butter and cilantro. Serve immediately.
Did You Know?
Changua divides Colombians — Bogotanos love it passionately, while coastal Colombians often find the idea of milk soup bizarre.
Chef's Notes
Equipment Tips
- saucepan
- ladle
Garnishing
cilantro, scallions
Accompaniments
extra bread
The Story Behind Changua
Changua traces back to the Muisca civilization of the Boyacá highlands, where the cold mountain climate demanded warming breakfasts. Spanish colonizers added milk and bread to the indigenous egg broth. It remains a deeply nostalgic morning ritual in highland Colombia.
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