Changua (Milk and Egg Breakfast Soup)

Method

1. 1

   Pour the milk into a small pot with an equal amount of water and the sliced spring onion; season with salt.

2. 2

   Bring to a gentle simmer over medium heat — small bubbles only, never a rolling boil, or the milk will scorch and split.

3. 3

   Crack the eggs straight into the simmering milk, keeping the yolks whole. Poach 3 minutes without stirring, until the whites have set but the yolks stay soft.

   💡 Resist the urge to stir — stirring scrambles the eggs instead of poaching them.

4. 4

   Meanwhile, put the stale bread cubes into two serving bowls.

5. 5

   Ladle the hot milk, eggs and broth over the bread so it soaks and softens slightly.

   💡 The bread must be yesterday's — fresh bread dissolves into surrender.

6. 6

   Shower with the chopped cilantro and serve immediately, while it's steaming hot.