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Creamy Colombian Changua Recipe Easy Homemade Breakfast Soup Guide

Colombian changua - featured image
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A warm and comforting Colombian breakfast soup made with milk, eggs, scallions, and fresh herbs. Perfect for cozy mornings and quick to prepare.

Ingredients

Scale
  • 4 cups (960 ml) whole milk
  • 2 cups (480 ml) water
  • 4 large eggs
  • 4 scallion stalks, thinly sliced
  • A small handful of cilantro, chopped
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 2 tablespoons unsalted butter, melted (or olive oil for dairy-free)
  • Crusty bread for serving

Instructions

  1. In a medium saucepan, combine 4 cups whole milk and 2 cups water. Warm gently over medium-low heat to prevent scorching.
  2. Once warm (not boiling), stir in 2 tablespoons melted unsalted butter, 1 teaspoon salt, and ½ teaspoon white pepper. Stir occasionally.
  3. Thinly slice 4 scallion stalks and chop a small handful of cilantro; set aside.
  4. Lower heat to a gentle simmer. Crack 4 large eggs directly into the milk mixture, spacing evenly. Cover and poach for 5 to 7 minutes until whites are firm and yolks slightly runny.
  5. Remove from heat. Sprinkle scallions and cilantro over the soup, stirring gently to distribute without breaking eggs.
  6. Ladle soup into bowls, ensuring each serving has a poached egg. Serve immediately with crusty bread for dipping.

Notes

Heat milk mixture slowly over medium-low heat to avoid curdling. Crack eggs into a small bowl before adding to the pot to avoid shells. Adjust poaching time for preferred yolk consistency. Optional lime juice or herb swaps like parsley can brighten flavors. Dairy-free versions can use coconut or almond milk but watch simmering carefully.

Nutrition

Keywords: Colombian changua, breakfast soup, milk and egg soup, creamy breakfast, easy breakfast soup, poached eggs, scallions, cilantro

Find it online: https://sweetstirring.com/creamy-colombian-changua-recipe-easy-homemade-breakfast-soup-guide/