Pure Andean texture and flavor in a deeply comforting bite. A gem of traditional picanterías, this creamy egg-coated chuño celebrates the patience of the land and the freshness of countryside cooking. A classic that turns simple ingredients into something memorable.
Rinse the white chuño several times until the water runs clearer. Cover it with hot water and let it rest for 25 minutes, until it begins to soften and loses its dry bite.
Drain the chuño and transfer it to a pot with the remaining water and half the salt. Boil for 18 to 22 minutes, until tender but still firm; drain very well so it does not water down the egg coating.
Heat the vegetable oil and cook the
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Add the drained white chuño to the pan and sauté for 3 minutes, until hot and coated with the sofrito. If you see water at the bottom, keep stirring until it evaporates.
Beat the eggs with the remaining salt and black pepper for 30 seconds. Pour over the chuño and stir gently for 2 to 3 minutes, until the egg sets creamy and coats each piece.
Add the diced fresh cheese and cook for 1 more minute, just until it softens slightly without disappearing. Serve hot, with the chuño whole, creamy, and well coated.
