Einsteiger
Brazilian
Pão de Queijo (Cheese Bread)
Quelle: Traditionell
45 Min.690 kcal
VegetarischGlutenfrei
Changua
Milk and water brought to the boil with spring onion, an egg cracked straight in and left whole, and stale bread underneath — a fifteen-minute Andean breakfast soup.
Quelle
Rezept von Colombian home kitchens · 🏺 Traditionell · Six regions and six different larders — maize and cheese in the mountains, coconut and fish on the Caribbean coast, and a pot of soup on the stove almost everywhere.
Colombian · Andean breakfast — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a breakfast soup of the central Andes region of Colombia, the milk-and-water base, the eggs and the bread served with it. Quantities and the do-not-stir instruction are this book's own.
Zubereitung im Video · 3 Videos
⏱ 20 Min.🍽 4 Portionen🔥 280 kcal🇨🇴 Kolumbien
HalalVegetarischNussfrei
Zubereitung
Bring the milk, water, spring onion and salt to a gentle boil in a wide pan.
💡 Milk and water half and half is the point. Pure milk catches and scorches; pure water is not changua at all.
Turn the heat right down so the surface barely moves.
Crack the eggs in one at a time, spaced apart, and leave them completely alone for 3 minutes.
💡 Do not stir after the eggs go in. One stir and you have milky scrambled egg instead of four whole eggs sitting in broth.
The whites should set and the yolks stay soft. Give them 4 minutes if you want them firmer.
Put the torn bread in the bottom of four bowls.
Lift an egg into each bowl with a slotted spoon, ladle the broth over, and scatter the coriander.
💡 Tipps
- It is a Cundinamarca and Boyacá breakfast — a highland soup for a cold morning at 2,600 metres.
- The bread goes in the bowl, not the pot. In the pot it disintegrates and thickens the broth into porridge.
- Some households add a small piece of hard cheese to the bottom of the bowl to melt under the broth. It is a good addition.
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