SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/colombian-changua
Printed September 1, 2026
Printed September 1, 2026
Global Breakfasts
Colombian Changua
This ethereal milk and egg soup from the Bogotá highlands might seem simple, but its delicate flavor and silky texture make it the ultimate comfort breakfast.
Ingredients
- 4 cups whole milk
- 2 cups water
- 4 scallions, chopped (white and green parts separated)
- 2 tablespoons fresh cilantro, chopped, plus more for garnish
- Salt and white pepper to taste
- 4 eggs
- 4 slices crusty bread
- 2 tablespoons butter
- 4 oz fresh cheese (queso fresco or farmer's cheese), crumbled
Preparation
In the chilly mornings of Colombia's capital city high in the Andes, changua provides warmth and sustenance. This soup divides opinion—locals either grew up loving it or can't understand the appeal—but its devotees swear by its restorative powers. The key is gentle heat and the freshest ingredients.
Making the Soup
- In a wide, shallow pot, combine milk, water, white parts of scallions, and half the cilantro. Season with salt and white pepper.
- Bring to a gentle simmer over medium-low heat—do not boil or the milk may separate. Let the scallions infuse the liquid for about 5 minutes.
- Reduce heat to low. Carefully crack eggs one at a time into the simmering liquid, spacing them apart. Poach gently for 3-4 minutes until whites are set but yolks remain runny.
Serving
- While eggs poach, toast the bread and spread with butter. Cut into cubes.
- Using a slotted spoon, carefully transfer one egg to each serving bowl. Ladle the hot milk broth over each egg.
- Top with crumbled cheese, green parts of scallions, additional cilantro, and serve with buttered toast cubes on the side for dipping.
