Changüa (Colombian Milk, Egg, and Bread Soup) | Kenji's Cooking Show

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while adding a nutty flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

white bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread increases fiber content.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Chop Colombian long onions and cilantro, setting some aside for garnish.

In a pot, combine milk and water, and season with salt.

Heat the mixture until it simmers.

Add stale bread to the pot to soften it in the soup.

Crack eggs into a separate bowl and slide them into the simmering soup to poach.

Cook the eggs until desired doneness, stirring gently if preferred.

Add queso Pera cheese in cubes to the soup just before serving.

Garnish with reserved cilantro and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens