Changua Recipe

There are so many different soups in Colombia that this soup is mainly from the Boyacá and Cundinamarca region. Made with milk and eggs, it is very common to serve it for breakfast in these regions of the country.
I am going to say it and confess that I am a big fan of this soup. So get to work because it's delicious!

Bon Appetite!

* 3 cups (720 ml) of water

* 3 cups (720 ml) of milk

* 1 tablespoon butter

* 1 sprig of green onion, long or reed

* 2 sprigs of coriander

* salt to taste

* 2 large eggs

* Chopped green onion to decorate

* Chopped coriander to decorate

* Toasted bread (in Colombia we use calados, tostadas and sometimes almojábanas)

To make this soup we are going to put water in a medium pot and we are also going to add the same amount of milk, then to season we are going to add a little butter, green onion, cilantro and then season with salt to taste, we are going to take this to a boil over high heat and just before it starts to boil we are going to lower the heat to medium-low and keep it on a very slow simmer then we take out our green onion and cilantro.

Now add the eggs one at a time and cook for 3 minutes if you want the yolk to be soft or 6 to 8 minutes if you want the yolk to be firm. It's easiest if you place the egg in a bowl before adding it to the hot pot. Also try using fresh eggs for easier poaching.

I like to serve one egg per serving, we are also going to add a lot of milk and then each person can season it with chopped green onion and chopped cilantro to taste and finally I am going to add a little toasted bread in Colombia uses a bread called Calado, but you can also use Alamojabana if you have them on hand and that is your recipe to make Colombian Changua.