Changua – Bogotá Milk and Egg Soup

Changua – Bogotá Milk and Egg Soup

A comforting Andean breakfast soup of milk, scallions, and gently poached eggs, changua is a Bogotá classic. Served steaming hot with bread cubes that soak up the silky broth, it’s perfect for chilly mornings or as a soothing late-night snack.

Ingredients (serves 4)

• 2 cups water

• 2 cups whole milk

• 4 large eggs

• 3 scallions, sliced

• 2 Tbsp unsalted butter

• ½ tsp salt, or to taste

• Freshly ground black pepper

• 1–2 cups crusty bread cubes (slightly stale bread works best)

• 2 Tbsp chopped fresh cilantro (optional garnish)

Instructions

1. Sauté Scallions
   Melt butter in a medium pot over medium heat. Add scallions and cook 1–2 minutes until fragrant.

2. Add Liquids
   Pour in water and milk. Bring to a gentle simmer—do not boil—to avoid curdling.

3. Poach Eggs
   Crack eggs one at a time into the hot liquid. Poach 3–4 minutes until whites are set and yolks remain soft.

4. Season & Serve
   Add salt and a few grinds of black pepper. Ladle soup into bowls over the bread cubes and sprinkle with cilantro.

Serving Tips

Serve immediately with additional warm bread on the side and a cup of Colombian hot chocolate or strong coffee for a traditional Bogotá breakfast.

Pro Tips

• Gentle Simmer: Keeps the milk smooth and prevents curdling.

• Bread Matters: Slightly stale rustic bread absorbs the broth without falling apart.

• Extra Flavor: Add a pinch of ground cumin or a splash of cream for a richer broth.

Storage

Best enjoyed fresh. Refrigerate leftover broth for up to 1 day and reheat gently over low heat. Poach fresh eggs and add bread cubes just before serving.

Frequently Asked Questions

Can I use only milk instead of milk and water?
Yes, but the soup will be richer and thicker. The traditional version uses half water for a lighter broth.

What bread works best for changua?
Rustic white bread or a slightly stale baguette holds its shape and soaks up the broth beautifully.

Can I add other herbs or spices?
A pinch of ground cumin or a bay leaf adds depth. Fresh parsley can replace cilantro if preferred.

How do I prevent the milk from curdling?
Maintain a gentle simmer and never let the soup boil rapidly. Add salt near the end of cooking.

Can I make changua ahead of time?
You can prepare the milk-and-scallion broth ahead, but poach the eggs and add the bread just before serving for the best texture.