Changua (Colombian Milk and Egg Soup) Recipe

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Vanessa Bailey Modified: April 26, 2022
Changua (Colombian Milk and Egg Soup) Recipe

How To Make Changua (Colombian Milk and Egg Soup)

Special milk and egg soup particularly in Colombia, changua is known to cure a bad case of hangover but you can also enjoy this while fully sober!

Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes



  • 3cups2% Milk
  • 3cupswater
  • 4large eggs
  • ¼cupfresh cilantro,chopped, plus more for garnish, stems and leaves
  • 3medium scallions,chopped
  • kosher salt and fresh cracked pepper,to taste
  • crusty toasted bread,optional for serving


  1. Place the milk and water in a medium pot and bring to a boil. Add the scallions, salt, and pepper then cook for about 3 minutes.

  2. Reduce the heat to medium and carefully add the eggs without breaking the yolks.

  3. Poach the eggs for 3 minutes or longer if you like it cooked well in the center; add the cilantro.

  4. To serve, gently place an egg in four shallow bowls, then ladle in the soup, about 1½ cups each. Serve warm with toasted bread on the side. Garnish with more fresh cilantro.


  • Calories: 170.02kcal
  • Fat: 8.45g
  • Saturated Fat: 3.88g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 2.87g
  • Polyunsaturated Fat: 1.11g
  • Carbohydrates: 10.82g
  • Fiber: 0.64g
  • Sugar: 9.72g
  • Protein: 12.68g
  • Cholesterol: 200.64mg
  • Sodium: 986.63mg
  • Calcium: 267.83mg
  • Potassium: 378.49mg
  • Iron: 1.23mg
  • Vitamin A: 189.99µg
  • Vitamin C: 2.75mg
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