Soups & creams
Changua: Colombian Egg and Milk Soup
A milk and scallion broth with poached eggs, served over toasted bread and cilantro: the classic Colombian changua for 4 people in just over 20 minutes.
- Total time
- 21 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Colombian
Ingredients
Broth
Eggs
To serve
Method
Chop and toast
Thinly slice 60 g scallions and chop 10 g cilantro. Toast 4 slices of bread (120 g) until golden and crisp, and set aside.
Boil the water with the scallions
In a medium pot, bring 500 ml water to a boil with the scallions and 4 g salt. Cook 3 minutes over medium heat.
Add the milk
Pour in 500 ml whole milk and heat about 4 minutes over medium heat, until steaming. Do not let it boil hard, so the milk does not curdle.
Poach the eggs
Turn the heat to its lowest setting. Crack the 4 eggs one by one into the pot, spaced apart, cover and cook 3–4 minutes, until the whites are set and the yolks are still soft.
Assemble the bowls
Place a slice of toasted bread in each bowl. With a slotted spoon, set a poached egg on the bread and ladle the milk broth around it.
Finish and serve
Sprinkle with the chopped cilantro and serve immediately, while the changua is piping hot.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 13.3 g
- Carbohydrates
- 23 g
- Fat
- 10 g
- Sodium
- 664 mg
Estimate per serving using sliced white bread (untoasted values) and the 4 g of salt listed; sodium varies with the bread and salt you use.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Changua is a traditional soup from the Colombian Andes, especially Boyacá, Cundinamarca and Bogotá, eaten for breakfast. It is made with water, milk, scallions and eggs poached directly in the broth, and served over toasted bread.
This version uses water, whole milk and scallions, with no chicken stock, and keeps the yolks soft. It makes 4 servings and is best eaten fresh.
Frequently asked questions
Why does the milk curdle in changua?
Milk curdles if the broth boils hard. Heat the milk over medium heat until steaming, without letting it boil, and lower the heat to the minimum before adding the eggs.
How do I know the eggs are done?
The whites should look set and opaque, and the yolks should feel soft when touched with a spoon. Cover the pot for 3–4 minutes; for a firm yolk, cook 2 or 3 minutes longer.
Can I use stock instead of water?
Yes: chicken stock adds more flavor, but the traditional Andean version is made with water, milk and scallions. If you use stock, reduce or omit the salt.
