🇻🇪 Venezuelan Cuisine

Pisca Andina

Andean Egg and Milk Soup

Prep Time 10 min

Servings 4

Difficulty Easy

Calories 260 kcal

A simple, warming Andean breakfast soup of poached eggs in a milky broth with potatoes, scallions, and cilantro — the mountain villages' morning ritual.

Ingredients

4 cups water
1 cup whole milk
4 eggs
2 medium potatoes, peeled and cubed
4 scallions, chopped
2 cloves garlic, minced
100g queso fresco, cubed
Cilantro, chopped
Salt and pepper
1 tbsp butter

Instructions

1 Boil water with potatoes and garlic until potatoes are tender, about 15 min.
2 Reduce heat to a gentle simmer. Add milk and butter. Season with salt and pepper.
3 Crack eggs one at a time into the broth. Poach 3-4 min until whites are set.
4 Add scallions and queso fresco cubes. Simmer 1 min more.
5 Ladle into bowls, ensuring each gets an egg and cheese cubes.
6 Garnish with cilantro. Serve immediately.

Did You Know?

In the Venezuelan Andes, pisca andina is considered medicinal — grandmothers prescribe it for everything from colds to heartbreak.