Set out a scale and the equipment for Changua. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh whole milk, egg, scallion, country bread, cilantro, water, kosher salt, olive oil. Changua is cooked in Bogota as its own plate, not as a copy of a restaurant menu. Simmer milk with scallion and poach the eggs in it, then serve it with bread. Amounts are for 4 from foods this library can count.
