Colombian · beginner
Colombian Changua Style Milk Broth With Beef And Poached Eggs
A nourishing Colombian breakfast soup adapted into a heartier meal featuring tender beef sirloin simmered in a warm garlic milk and broth base with gently poached eggs.
- PREP TIME
- 10 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Melt butter in a medium saucepan over medium heat, then add minced garlic and half of the chopped scallions, sautéing for 2 minutes until fragrant.
- 02
Pour in whole milk and halal beef broth, then bring the mixture to a gentle simmer over medium-low heat without allowing it to come to a rolling boil.
- 03
Season the simmered broth with half a teaspoon of salt and slide in the thinly sliced halal beef sirloin, cooking for 3 minutes until cooked through.
- 04
Carefully crack the eggs one by one directly into the low-simmering broth, keeping them spaced apart to avoid overlapping.
- 05
Cover the saucepan with a lid and let cook gently for 3 to 4 minutes until the egg whites are firm and opaque but the yolks remain runny.
- 06
Divide sliced meat and poached eggs into warm soup bowls, ladle the fragrant milk broth over top, and garnish generously with remaining scallions and fresh cilantro.
A LITTLE KITCHEN KNOW-HOW
Gentle Poaching
Simmering delicate ingredients such as eggs directly in a hot seasoned liquid at a sub-boiling temperature to achieve soft, tender whites and warm liquid yolks.
Notes from the kitchen
- Keep heat low after adding milk to prevent curdling or boiling over.
- Slide eggs gently close to the surface of the milk broth so yolks remain intact.
- Original home-cooking adaptation inspired by Colombian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.