Creamy Changua Recipe | Easy Colombian Milk Soup with Eggs
There’s a certain magic to the way my abuela would start the day—she’d set a pot of milk on low heat while the roosters were still stretching. By the time the sun peeked over the Andes, the kitchen was filled with that sweet, milky aroma that meant breakfast was coming. Changua isn’t fancy; it’s just milk, scallions, a pinch of salt, and a couple of eggs gently poached right in the broth. I remember sitting at her wooden table, watching the steam curl up like little clouds, and feeling totally safe. It’s the kind of dish that reminds you home is wherever you hear that gentle hiss as the milk meets the heat.
What makes Changua special isn’t the ingredients—it’s the patience. You can’t rush a good soup, and you definitely can’t crank the heat too high or the milk will scorch and lose that delicate flavor. A pinch of pepper at the end gives it a little kick, and the yolk that breaks over the top? Pure comfort. If you’ve ever thought “I’m not a morning person,” just try this; it’s like a warm hug that tells you the day’s going to be okay.
So go ahead, grab a pot, and let the kitchen fill with that simple, soothing scent. You’ll see why Colombians have been stirring this soup for generations—it’s humble, it’s healing, and it’s downright delicious.
Instructions
- In a medium pot, combine the milk and sliced scallions. Bring to a gentle simmer over medium-low heat, stirring occasionally to keep the milk from sticking.
- Season with salt and a few cracks of black pepper. Keep the broth at a low simmer—no boiling.
- Crack the eggs directly into the hot broth, spacing them apart. Let them poach for about 3‑4 minutes, or until the whites are set but the yolks are still runny.
- Ladle the soup into bowls, making sure each serving gets a poached egg. Serve immediately with crusty bread on the side.
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