The Andes · Volume 21, Colombia, the Andean Interior
Changua
Bogotá, Colombia
An illustration of the dish, not a photograph of it cooked.
- Time
- 15 minutes
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Changua
Serves two. About 15 minutes.
Ingredients
- 2 cups water
- 2 cups milk
- 1, chopped spring onion, chopped
- small bunch, chopped coriander, chopped
- 1 clove garlic, minced
- 2 eggs
- a small handful coriander and spring onion, chopped, to finish
- to serve toasted bread or arepa, to serve
Method
- Bring the water and milk to a gentle simmer with the chopped spring onion, coriander and minced garlic.
- Crack the eggs directly into the hot broth and cook four to six minutes depending on how set the yolk should be.
- Finish the pan with more chopped coriander and spring onion stirred through.
- Serve with toasted bread dropped into the bowl or offered alongside for dipping, or with arepa.
What a modern chef changes
Clarified Broth, Crisp Crumb
Rung 03
Method
- Hold the egg's in-broth poaching exactly as tradition performs it, since a sous vide bath brings nothing this shallow, fast, already-precise technique needs.
- Clarify the milk-and-water broth through a chinois after the aromatics have infused but before the eggs go in.
- Dehydrate the bread traditionally served alongside into a fine, seasoned crumb in the spice grinder, finished over the top rather than dropped in whole.