Name: Changua (Colombian Milk Soup With Poached Eggs)
Cuisine: Colombian
Ingredients: 3 cups (720 ml) water; 3 cups (720 ml) milk (I use whole milk); 1 tbsp butter; 1 green onion (stalk only); 2 sprigs cilantro; Salt to taste; 4 large eggs (I use 2 eggs per serving); Chopped green onion for garnish; Chopped cilantro for garnish; Toasted bread (in Colombia we use calados, tostadas and some times almojábanas)

Ingredients

Scale

3 cups (720 ml) water
3 cups (720 ml) milk (I use whole milk)
1 tbsp butter
1 green onion (stalk only)
2 sprigs cilantro
Salt to taste
4 large eggs (I use 2 eggs per serving)
Chopped green onion for garnish
Chopped cilantro for garnish
Toasted bread (in Colombia we use calados, tostadas and some times almojábanas)

Cook Mode Prevent your screen from going dark

Instructions

Place the water, milk, butter, green onion, cilantro and salt in a medium-large pot and bring to a boil on high heat. Right before it starts boiling, reduce to medium low and keep it at a slow simmer. Remove the green onion and cilantro.
Now, add the eggs one at a time and cook for 3 minutes for a soft yolk or 6-8 minutes for a hard yolk. It’s easier if you place the egg in a small container before adding it to the hot pot. Also, using fresh eggs makes it easier to poach them.
Serve immediately with toasted bread and garnish with chopped green onion and cilantro.