Oversetter denne oppskriften til ditt språk... Siden vil oppdateres automatisk.

Changua

Name: Changua
Prep time: PT10 minutes
Cook time: PT15 minutes
Total time: PT25 minutes
Yield: 2
Cuisine: Colombia
Ingredients: 2 cups undefined Whole Milk (Whole milk provides a richer flavor and creamier texture.); 1 cup undefined Water (To slightly lighten the milk and prevent it from becoming too heavy.); 2 undefined Large Eggs (Fresh eggs will yield the best results.); 2 undefined Scallions (Green Onions) (White and light green parts thinly sliced for the soup, dark green parts reserved for garnish.); 2 tablespoons undefined Fresh Cilantro (Finely chopped, for flavor and garnish.); 2 slices undefined Stale Bread (Day-old bread works best as it absorbs the soup without disintegrating too quickly. Can be baguette or a similar firm bread.); to taste undefined Salt; to taste undefined Black Pepper

A comforting and traditional Bogotá breakfast soup, Changua is a simple yet satisfying milk and egg soup, infused with the fresh flavors of scallions and cilantro, often served with pieces of stale bread.

Forberedelsestid10 minutes

Koketid15 minutes

Total tid25 minutes

Porsjoner2

VanskelighetsgradEasy

2 redigeringer· Feb 8

Lag din versjon

🧂 Ingredienser

2 cups Whole Milk(Whole milk provides a richer flavor and creamier texture.)
1 cup Water(To slightly lighten the milk and prevent it from becoming too heavy.)
2 Large Eggs(Fresh eggs will yield the best results.)
2 Scallions (Green Onions)(White and light green parts thinly sliced for the soup, dark green parts reserved for garnish.)
2 tablespoons Fresh Cilantro(Finely chopped, for flavor and garnish.)
2 slices Stale Bread(Day-old bread works best as it absorbs the soup without disintegrating too quickly. Can be baguette or a similar firm bread.)
to taste Salt
to taste Black Pepper

👨‍🍳 Fremgangsmåte

1
Prepare the aromatics: Thinly slice the white and light green parts of the scallions. Reserve the dark green tops for garnish. Finely chop the cilantro.
⏱️ 3 minutes
2
Heat the liquid base: In a medium saucepan, combine the milk and water. Add the sliced white and light green parts of the scallions. Heat over medium heat until the mixture is steaming and small bubbles form around the edges. Do NOT let it come to a rolling boil, as this can cause the milk to curdle or scorch. The goal is to gently infuse the scallion flavor into the milk.
⏱️ 7 minutes
3
Poach the eggs: Once the milk mixture is hot and steaming, carefully crack each egg directly into the simmering liquid, spacing them apart. Reduce the heat to low. Gently poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. You can spoon some of the hot liquid over the egg whites to help them set if needed.
⏱️ 4 minutes
4
Add the bread and season: While the eggs are poaching, cut or tear the stale bread into bite-sized pieces. Add these pieces to the soup. Season the changua with salt and freshly ground black pepper to your taste. Stir gently.
⏱️ 1 minute
5
Finish and serve: Ladle the changua carefully into serving bowls, ensuring each bowl gets an egg and some bread. Garnish generously with the chopped fresh cilantro and the reserved sliced dark green scallion tops. Serve immediately while hot.
⏱️ 2 minutes

Spor din matlagingshistorikk

💡 Profesjonelle tips

✓This soup is traditionally considered a hangover cure due to its comforting and replenishing nature.
✓For the perfect runny yolk, be mindful of the poaching time. The yolk should be liquid gold to enrich the soup.
✓Changua is a beloved breakfast staple in Bogotá and other parts of Colombia, offering a warm start to the day.

✨ Vri-ideer

Inspirasjon til din egen versjon av denne oppskriften

Add a small amount of grated cheese (like queso fresco or mozzarella) to the soup just before serving for added richness.
For a heartier version, use more bread or add small pieces of cooked ham or chicken.