Changua Bogotana Colombian Milk and Egg Soup

🧂 Ingredients

• 2 cups Water
• 4 cups Milk
• 1 tsp Butter
• 3 Scallions

  reserve 1 tbsp for garnish
• 1/2 cup Chopped Cilantro

  reserve 1 tbsp for garnish
• Kosher Salt + Black Pepper
• 4 Eggs
• 5 oz Country Bread

  cut into chunks

Instructions

• 1 Pour the water and milk int a medium pot. Add the butter, scallions, and
  cilantro, then season with salt and pepper to taste. Stir and bring to a gentle
  simmer over medium-high heat. Do not allow the milk to boil or it will break.
  Lower the heat to medium-low and cook for 10 minutes.
• 2 Crack 1 egg into a tea cup and gently slide the egg into the simmering soup.
  Repeat with each egg. Cook for 4 minutes, until the egg whites have set and the
  yolks are glossed over but still jammy.
• 3 To serve, divide the bread among the soup bowls. Wish a slotted spoon, remove
  the poached eggs out of the soup and place atop the bread in the bowls. Ladle
  the soup into the bowls.
• 4 Serve sprinkled with chopped cilantro and scallions.

Nutrition Info