Editorial sample recipeColombianbeginnerHalal

Colombian Changua Style Milk Broth With Beef And Poached Eggs

Name: Colombian Changua Style Milk Broth With Beef And Poached Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 300 g halal beef sirloin, thinly sliced; 2 cup whole milk; 2 cup halal beef broth; 4 piece scallions, finely chopped; 0.25 cup fresh cilantro, chopped; 2 clove garlic, minced; 4 large eggs; 1 tbsp butter

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: 10 min
Cook: 15 min
Total: 25 min

Technique to learn

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.

Instructions

Step 1: 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.
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.

Step 3: 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.

Step 4: Carefully crack the eggs one by one directly into the low-simmering broth, keeping them spaced apart to avoid overlapping.

Step 5: 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.

Step 6: 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.

Cooking tips

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.

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