Rethink eggs! Poached eggs swimming in milky broth is a delicious Colombian specialty which is perfect for breakfast, brunch, lunch, or a light dinner. You can easily make this soup vegetarian by using vegetable broth.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 10 minutes |
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Rethink eggs! Poached eggs swimming in milky broth is a delicious Colombian specialty which is perfect for breakfast, brunch, lunch, or a light dinner. You can easily make this soup vegetarian by using vegetable broth.
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Ingredients
- 4 cups broth (vegetable or chicken)
- 2 cups milk
- 4 eggs
- 3 green onions , sliced
- 1 sprig fresh cilantro
- salt
- pepper
Servings: people
Units:
Instructions
- Add the broth and milk to a pot and bring to almost simmering.
- Spread green onion and cilantro at the bottom of everyone’s bowls
- When a few bubbles barely break through the surface of the hot liquid, you are ready to drop your eggs in to poach. Except you never, ever “drop” them. If you do, they’ll break, separate, make a big mess…. Instead, Break the eggs into a small, heatproof ramekin and gently “dip it and tip it” into the water.
- Cook for 2-4 minutes, depending how runny you like your egg yolk. You can lift the egg up with a slotted spoon and gently jiggle it to see how runny it is. Slip it back into the broth if you think it needs more time. NOTE: Never let the water boil or bubble quickly or you’ll get shredded shards of egg all over the place. In this recipe, the cooking liquid is opaque, thanks to the milk. Since you won’t be able to see the eggs, very gently stir with your spoon until you feel slight resistance. That is an egg. Pick it up…
To assemble
- Place one poached egg in each bowl, on top of the green onions and cilantro. Ladle broth on top. Sprinkle with salt and pepper.
- Scoop up with a little crust bread and a smile!
Recipe Notes
Ever wonder how to poach a lot of eggs at once? You can poach eggs ahead of time in plain water for a bunch of people. When they are perfectly cooked, remove from water and submerge them in an ice bath. This stops the cooking and keeps them cold and fresh. To reheat and serve, simply warm them in a pot of hot water (or this hot soup) for a minute.