Changua (Milk and Egg Soup): A Traditional Colombian Breakfast Delight

Changua (Milk and Egg Soup) is one of Colombia’s most comforting and classic breakfast recipes, especially cherished in the Andean region. Creamy, savory, and incredibly satisfying, this warm soup combines milk, water, scallions, and poached eggs in a simple yet soul-soothing dish. Whether you’re exploring Colombian cuisine or craving something cozy to start your day, Changua delivers a unique flavor experience.

Why You’ll Love This Changua (Milk and Egg Soup) Recipe

• Authentic Colombian Flavor – Rooted in tradition, this is a true taste of Bogotá mornings.
• Quick and Easy – With just a few ingredients, you’ll have a hearty breakfast in minutes.
• Perfect for Cold Mornings – The warm milk base is both nourishing and comforting.
• Nutritious Start – Eggs provide protein, while milk adds calcium and richness.
• Customizable – Add bread, cheese, or fresh herbs to make it your own.

Ingredients

• 2 cups whole milk
• 2 cups water
• 2 large eggs
• 2 scallions, finely chopped
• 1 tbsp butter (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Day-old bread or arepas for serving (optional)

Instructions

1. Prepare the Base
   In a medium saucepan, combine the milk and water over medium heat. Stir gently and bring it to a light simmer.
2. Add the Scallions
   Stir in the chopped scallions and a pinch of salt. Let them cook for 2–3 minutes until slightly tender.
3. Poach the Eggs
   Carefully crack the eggs into the simmering soup, one at a time. Cover the pot and allow the eggs to poach for 3–5 minutes, or until the whites are set and yolks are slightly runny.
4. Add Butter and Seasoning
   Stir in the butter if using, and adjust the seasoning with salt and pepper to taste.
5. Serve Hot
   Ladle the soup into bowls, gently placing an egg in each. Garnish with cilantro and serve with bread or arepas on the side.

Serving Suggestions & Variations

• With Bread – Add pieces of stale bread directly into the soup to soak up the broth.
• With Cheese – Drop in crumbled fresh cheese like queso campesino for extra richness.
• Creamier Version – Use all milk instead of mixing with water for a silkier texture.
• Changua with Arepa – For a complete Colombian breakfast experience, serve it with a warm arepa.

Storage & Reheating

• Refrigerate: Store leftovers (without the eggs) in an airtight container for up to 2 days.
• Reheat: Warm gently on the stove, then poach a fresh egg when serving again.

FAQs About Changua (Milk and Egg Soup)

1. Can I make (Milk and Egg Soup) without eggs?
Yes, but eggs are central to the traditional version. You can substitute with tofu or just enjoy the broth.

2. Is Changua only eaten for breakfast?
While it’s a breakfast classic, it’s also a popular late-night comfort food in Colombia.

3. Can I use plant-based milk?
Traditional changua uses dairy milk, but unsweetened almond or oat milk can work as an alternative.

4. What’s the origin of Changua?
Changua originates from the Andean region, particularly Bogotá, and is beloved for its simplicity and warmth.

5. Can I freeze Changua?
It’s not recommended to freeze this soup, especially with the eggs. It’s best enjoyed fresh.

Conclusion

Changua (Milk and Egg Soup) is a beautiful reflection of Colombian comfort food—warm, simple, and full of love. If you’re exploring Colombian breakfast recipes, this traditional dish deserves a spot at your table. Give it a try and discover why generations of Colombians start their day with a bowl of changua.

👉 Curious about more delicious morning meals? Don’t miss our full list of Colombian Breakfast Recipes: 7 Irresistible Morning Favorites for even more authentic flavors!