Poached Egg Soup (Changua con Huevo)

By • December 8, 2010 13 Comments

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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)

Food52 Review: 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. [email protected] should call this Soup for a Queen, because you will feel like one when you treat yourself to it. - boulangereboulangere

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Serves 4

  • 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.

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