Changua: Bogotá Milk and Egg Soup
A breakfast from the savanna around Bogotá: milk and water brought to the boil with spring onion, an egg poached in it, and day-old bread in the bottom of the bowl. It sounds odd, takes fifteen minutes, and is exactly what is eaten on the altiplano when it is cold. The coriander goes in raw and last: cooked, it loses everything.
Ingredients
- 500 ml whole milk
- 500 ml water
- 4 eggs
- 4 spring onions, white and green parts separated
- 4 thick slices of day-old bread
- Salt and pepper
- Plenty of fresh coriander, chopped
Method
- 1
Put the water, milk and the white part of the spring onions in a wide, shallow pan. Season.
- 2
Bring to a gentle boil, not a hard one. Milk on high heat splits and catches, and a wide pan lets you poach the eggs without them touching.
- 3
Crack each egg into a cup and slide it in as soon as it simmers. Turn the heat to its lowest.
- 4
Poach 3 to 4 minutes, until the white is opaque and the yolk still soft. It is an egg poached in milk: the runny yolk is part of the dish.
- 5
Meanwhile, put the cut bread in the bottom of each deep bowl. Day-old is better: fresh falls apart.
- 6
Carefully serve one egg per bowl and pour the hot broth over.
- 7
Finish with the green part of the onion, plenty of chopped coriander and freshly ground pepper. The coriander goes in raw and on top, never boiled.