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
Serves:
Ingredients
- 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
Instructions
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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.
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Reduce the heat to medium and carefully add the eggs without breaking the yolks.
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Poach the eggs for 3 minutes or longer if you like it cooked well in the center; add the cilantro.
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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.
Nutrition
- 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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