5 Ingredients or Fewer

Poached Egg Soup (Changua con Huevo)

December  8, 2010
2 Ratings
Photo by Bobbi Lin
  • Serves 4
Author Notes

All over the world people rely on eggs to stretch tight budgets. Changua con Huevo, our Colombian inspired poached egg soup, is big on flavor, even while being kind to the pocket book.

You can serve it for an elegant holiday brunch or a light dinner - the light broth is wonderful with a hunk of bread. Your guests will be warmed by a delicate poached egg, swimming in a simple broth seasoned with sliced green onion and cilantro. A lovely contrast of textures and bright, fresh flavor. Be sure to serve it with plenty of toasted, crusty bread. THE BEST PART? You'll be in and out of the kitchen in fifteen minutes or less.

HOST/HOSTESS TIP: If you're making this for a large group, the poached eggs can be made ahead and stored in ice water. Just reheat in the broth prior to serving! - Sasha @ GlobalTableAdventure —Sasha (Global Table Adventure)

Test Kitchen Notes

I admit it: I was "hovering," waiting, waiting, waiting for the list of EP candidates to post. I rapidly scrolled down the list, spotted this, and jumped on it. It had me from the extremely sensual photo. This soup is one of those creations where the whole is much, much more than the sum of its parts. Simple to prepare, certainly, but it is deceptively so. There is a complexity to it in its flavors -- the surprise of the cilantro, the amazing textures, the crunch of the green onions, the lovely blend of milk (true confession -- I used half milk/half cream) and the stock, and that poached egg, oh my! Such profound comfort on many levels. Sasha@GlobalTableAdventure should call this Soup for a Queen, because you will feel like one when you treat yourself to it. - boulangere —boulangere

What You'll Need
  • 4 cups broth (vegetable or chicken)
  • 2 cups whole milk
  • 4 eggs
  • 3 green onions, sliced
  • 1 sprig cilantro, chopped
  • salt
  • pepper
  • 4 slices bread
  1. Add the stock and milk to a large pot over medium heat and season with salt and pepper, to taste. Heat until almost simmering to maintain a temperature of approximately 180°F. Meanwhile, divide the green onion and cilantro between 4 serving bowls.
  2. To poach: When a few bubbles break through the surface of the hot liquid, you are ready to poach the eggs. Gently slide the eggs into the broth and cook for 3 to 4 minutes (never let the water reach a full simmer or the eggs will shred). 3 minutes will give you a thickened, but runny yolk. If you prefer a firmer yolk, lift the egg up with a slotted spoon and gently jiggle it until it appears as firm as you’d like. (Since the cooking liquid is opaque, you won’t be able to see the eggs. To find them, gently stir with your spoon until you feel slight resistance.)
  3. To assemble the soup: place one poached egg in each bowl, on top of the green onions and cilantro. Ladle broth over the top, dividing it evenly. Sprinkle with additional salt and cracked pepper, as needed. Serve immediately with a slice of bread, either plain or toasted, in the soup or beside it.
  4. IF PREPARING THE EGGS AHEAD: Poach the eggs in water, instead of the broth/milk mixture. When cooked to desired doneness (about 3 to 4 minutes), remove and place in ice water. Store in refrigerator until meal time. Right before serving, slip the poached eggs in the hot broth to reheat. Just for one minute. Then continue with step 4 above.

See what other Food52ers are saying.

  • boulangere
  • Sasha (Global Table Adventure)
    Sasha (Global Table Adventure)
  • wssmom
  • Cara Eisenpress
    Cara Eisenpress
  • gt9

15 Reviews

anna G. December 17, 2018
I remember changua fondly. It was what party hosts (hosts of modest means who threw all night parties) served (hungover) guests before everyone headed out when the buses started running again in the morning. In Bogotá, it was made with water (not stock) and milk in the pot rice had cooked in the day before because a key flavor/texture element was scraping all that crusted bottom rice into the soup as well.
boulangere May 26, 2011
I am so happy to have the chance to test this. Your very sensuous photo spoke to me.
Sasha (. June 14, 2011
boulangere, thank you so much for testing this soup. I LOVED your name "Soup for a Queen" and appreciate all your lovely comments. Sometimes the simplest recipes are the most "complex" in terms of ability to appreciate each ingredient. The cream sounds like a fantastic addition, by the way!
boulangere June 14, 2011
Oh yes, I very much agree. I love the idea of doing just enough to ingredients to let them shine in their own light, then step out of the way. We could all stand to treat ourselves like queens more often!
Sasha (. May 16, 2011
Thanks, everyone! :)
wssmom May 14, 2011
Love this it's so simple!
boulangere May 14, 2011
Simple, yet lovely flavors and textures.
Cara E. May 13, 2011
Wow--looks indulgent!
Sasha (. May 13, 2011
It's pretty light and healthy, but looks indulgent for sure - how can you go wrong with poached eggs, though? :)
gt9 May 13, 2011
An easy way to poach an egg in the microwave is: Put 1/2 cup of water in a cup or small pyrex dish. Crack an egg into the water. Place a saucer on top and microwave on high for 1 minute. Perfect poached egg without all the fuss.
Sasha (. May 13, 2011
Great tip... thanks gt9.
erinbdm May 16, 2011
I tried this method of poaching the egg today. The saucer exploded off the dish and the egg shot out. Do you think my microwave is too powerful? Maybe 30 seconds?
boulangere May 16, 2011
Now that's a photo I'd love to see.
Sharon December 16, 2018
LOL. Thanks for making me smile. Best comment yet!
Sagegreen December 8, 2010
Love the simplicity of this!