Changua (Bogota Milk-and-Egg Soup with Scallion Oil) 🍲

Método

1. 1

   Pour milk into a heavy pan with scallion whites, coriander stalks, garlic, peppercorns and salt. Bring to a bare simmer over medium-low, skimming so it never boils over; infuse 8-10 minutes.

2. 2

   Reduce to the faintest tremble (small bubbles only at the rim). Slide in the eggs one at a time; spoon warm milk over the whites for 2-3 minutes until set but yolks stay runny.

3. 3

   Meanwhile char the arepas: dry griddle or comal, medium heat, 3-4 minutes a side until speckled and puffed; split and stuff with cheese.

4. 4

   Fish the aromatics out (leave a couple of scallion pieces for the table). The milk should taste of onion-sweetness and clove, faintly salty.

5. 5

   One egg and a ladle of milk per deep bowl; tear arepa into the milk, scatter scallion greens, serve ají casero in a saucer for spooning.

6. 6

   Eat standing at the counter like a Bogotano: sip the milk, dip the arepa, break the yolk at the end.