chagua
chagua

Changua (Colombia)

5.0 de 2 votes

Immerse yourself in the comforting warmth of changua, an iconic dish of Colombian cuisine that brings with it not only delicious flavor, but also a rich cultural history. Often enjoyed for breakfast, this soup combines simple but comforting ingredients: eggs, milk, and chicken broth. The preparation of changua is a ritual that has been passed down from generation to generation in Colombia, and each family has its own version of this traditional recipe.

At its core, changua is a blend of smooth and creamy flavors, where eggs are delicately cooked in an aromatic chicken broth, enriched with milk. The addition of green onion brings a touch of freshness and complexity to the dish, while fresh chopped cilantro or parsley offers a final touch of color and flavor.

This comforting soup is not only a delight to the palate, but also has deep cultural meaning in Colombia. It is said that changua was the favorite breakfast of indigenous Colombians during pre-Columbian times, and its legacy has endured throughout the centuries, becoming a beloved element of Colombian cuisine.

Whether you're looking for a unique way to start your day or simply want to explore the authentic flavors of Colombia, changua is a perfect choice. With every spoonful, you will be transported to the homey kitchens of Colombia and experience the love and warmth that this traditional recipe has to offer. Prepare it in your own kitchen and let the changua wrap you in its comforting embrace!


caldo de huevo o changua

Changua (egg broth) recipe

5.0 de 2 votes

Immerse yourself in the comforting warmth of changua, an iconic dish of Colombian cuisine that brings with it not only delicious flavor, but also a rich cultural history.

Curse Recipekitchen SoupsDifficulty Easy
Portions

4

Portions
Preparation

15

minute
Cooking time

18

minute
Calories

300

kcal
Total time

0

minutes

Ingredients:

  • 4 coup of chicken broth (you can use prepared chicken broth or chicken broth cubes dissolved in water)

  • 4 coup of milk

  • 4 units of eggs

  • 1 huevo de green onion (scallion), finely chopped

  • 2 Tablespoons of butter or olive oil

  • 1 pinch of Salt to taste

  • 1 pinch of Pepper to taste

  • 1 manojo de Coriander leaves or chopped fresh parsley (optional, to decorate)

Instructions

  • Preparación del caldo:
    In a large pot, pour the chicken broth and bring to medium-high heat.
    Deja que el caldo hierva suavemente mientras preparas los otros ingredientes.
  • Base preparation:
    In a separate skillet, heat the butter or olive oil over medium heat.
    Agrega la cebolla verde picada y cocínala hasta que esté transparente y ligeramente dorada.
  • Mix with the broth:
    Once the broth is boiling, add the browned green onion to the pot.
    Reduce el fuego a medio-bajo para mantener el caldo caliente pero no hirviendo.
  • Cook the eggs:
    Break the eggs one by one and add them to the broth, being careful so that the yolks do not break.
    Cook the eggs in the broth for about 3-5 minutes, until the whites are set but the yolks are still runny. You can cook them longer if you prefer more cooked yolks.
  • Add the milk:
    Pour the milk into the pot carefully, stirring gently so that it mixes with the broth without breaking the eggs.
    Let the soup heat up for a few more minutes, but be careful not to let it boil too much to prevent the milk from curdling.
  • Season and serve:
    Taste the soup and adjust the seasoning with salt and pepper to taste.
    Serve the changua hot in individual bowls, making sure to put an egg in each serving.
  • Optionally, sprinkle some chopped cilantro or parsley on top to decorate and add a touch of freshness.

Tips

  • Quality broth: Use a good quality chicken broth for the soup base. If you don't have homemade broth, you can use canned or cubed chicken broth dissolved in hot water. Be sure to taste the broth before adding the eggs to adjust the seasoning to your taste.
  • Cook eggs properly: To get the perfect texture of eggs in changua, it is important to cook them over medium-low heat to prevent them from hardening too quickly. You must ensure that the whites are cooked but the yolks are still liquid. This may take about 3-5 minutes, depending on the size of the eggs and the temperature of the broth.
  • Add the milk carefully: When adding the milk to the soup, be sure to do so carefully and stir gently to avoid curdling. Keep the heat on low to heat the milk without overboiling it.
  • Season to taste: Taste the changua before serving and adjust the seasoning with salt and pepper according to your preference. Remember that seasonings may vary depending on the chicken broth you use, so it's important to taste and adjust as necessary.
  • Decorate with fresh herbs: If you decide to add chopped cilantro or parsley as a garnish, be sure to do so just before serving the changua. This will add a fresh and colorful touch to the dish.
  • Serve hot: Changua is best served hot, straight from the pot to the table. Make sure each serving contains an egg and a little broth to enjoy all the flavors in every spoonful.

Nutritional information

  • Calories 200kcal
  • Carbohydrates 15g
  • Protein 15g
  • Fat 12g
  • Saturated fat: 5g
  • Cholesterol: 250mg
  • Sodium: 900mg
  • Sugar 10g
caldo de huevo o changua
caldo de huevo o changua

Changua or egg broth and its health benefits

In the culinary world, few recipes can rival changua, a traditional Colombian soup that combines simple ingredients to create an extremely comforting and nutritious dish. Beyond its delicious flavor and ability to warm the body on a cold day, changua offers a variety of health benefits that make it a wise choice to include in your regular diet.

One of the key ingredients in changua is eggs, which are packed with high-quality protein, essential vitamins and important minerals. The proteins in eggs are essential for the growth and repair of muscle tissue, as well as the production of enzymes and hormones necessary to keep the body functioning. Additionally, eggs are an excellent source of choline, a nutrient crucial for brain and nervous system health.

Another essential component of changua is chicken broth, which provides a base rich in nutrients and flavor. Homemade chicken broth, especially when made with chicken bones, is full of collagen, glucosamine, and other compounds that are beneficial for joint and skin health. Additionally, chicken broth is an excellent source of electrolytes, making it an ideal choice for rehydrating and replenishing minerals after an intense workout or illness.

Changua can also be easily adapted to meet different dietary needs. For example, by using plant-based milk instead of cow's milk, this soup becomes a suitable option for those who are lactose intolerant or follow a vegan diet. Additionally, by avoiding the use of gluten ingredients, such as bread, changua is naturally gluten-free and is a safe option for those who have gluten sensitivity or celiac disease.

In addition to its specific nutritional benefits, changua also offers a number of more general health advantages. As a warm, comforting soup, it can help relieve nasal congestion and discomfort associated with colds and flu. Additionally, changua is a comforting option for those looking to reduce stress and improve their emotional well-being, as the act of enjoying a hot, tasty meal can have a calming effect on the body and mind.

In short, changua is much more than just a soup; It is a nutrient-rich dish that offers a variety of health benefits. Whether you're looking for a comforting meal on a cold day or wanting to make the most of simple yet powerful ingredients, changua is a delicious and nutritious option that's sure to please your palate and benefit your body in the process.

chagua
chagua

History of the changua

The history of changua dates back to pre-Columbian times in the Andes region, specifically in what we know today as Colombia. The term “changua” has its roots in the indigenous languages ​​of the region and refers to a hot soup prepared with basic ingredients such as water, milk and eggs.

During pre-Columbian times, the indigenous people of the Andes region, including the Muiscas and the Quimbayas, practiced agriculture and raised animals such as chickens. It is believed that changua was a dish commonly consumed by these indigenous people as part of their daily diet. It was prepared with simple, locally available ingredients, making it a convenient and comforting food option.

With the arrival of the Spanish colonizers in the 16th century, changua underwent an evolution, as new ingredients and culinary techniques were incorporated into the traditional recipe. The introduction of cow's milk by colonizers added a new dimension to changua, making it creamier and more nutritious.

Over the centuries, changua has remained a popular dish in Colombian cuisine, especially in the Andean regions of the country. It has been passed down from generation to generation through Colombian families, each putting their own unique spin on the recipe. Today, changua is consumed throughout the country and is considered an emblematic dish of Colombian cuisine.

Changua is not only valued for its comforting flavor, but also for its rich cultural history and its role as a reminder of Colombia's ancient culinary traditions. From its humble origins in indigenous communities to its current status as a beloved dish on the Colombian table, changua has stood the test of time and continues to be an important part of the country's culinary identity.

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