Market Stall · Potato-Egg Soup
Pisca Andina
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The soup is finished by cracking a raw egg directly into the hot broth at the table, letting the residual heat poach it right in the bowl.
Potatoes are simmered in a milky broth with cilantro and scallion, then a raw egg is stirred in at the last minute to poach gently in the heat. Market stalls in Mérida's highland towns serve it as a warming breakfast soup against the mountain cold.
Why it's made this way: Mérida's chilly páramo climate, the highest and coldest in Venezuela, shaped this milk-and-potato soup as a practical way to start a cold mountain morning.
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Part of World of Street Food — 690 dishes from 118 countries.
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