Changua (Milk and Egg Soup)

Shopping list

• 500 ml whole milk

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• 250 ml water

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• 3 piece spring onions — white and green parts, finely sliced

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• 0.5 tsp salt

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• 0.25 tsp black pepper — freshly ground

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• 4 piece eggs — very fresh

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• 3 tbsp fresh coriander — chopped

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• 4 piece crusty white bread — toasted, for serving

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Step by step

1. 1

   Pour the milk and water into a medium saucepan. Add the sliced spring onions, salt, and black pepper.

2. 2

   Place over medium heat and bring to a gentle simmer, stirring occasionally. Do not let it boil rapidly. Simmer for 3– 4 minutes until the spring onion softens and the liquid is fragrant.

3. 3

   Reduce the heat to low so the liquid barely simmers. Crack one egg into a small cup or ramekin.

4. 4

   Gently slide the egg into the simmering milk. Repeat with the remaining eggs, spacing them apart in the pan.

5. 5

   Poach the eggs for 3– 4 minutes (for soft, runny yolks) or 5– 6 minutes (for firmer yolks), spooning a little hot milk over the whites occasionally to help them set.

6. 6

   Ladle the soup into four warm bowls, giving each bowl one egg and an equal share of the milky broth and spring onions.

7. 7

   Scatter chopped fresh coriander over each bowl. Serve immediately with toasted crusty bread on the side.