 Once it comes to a boil, one egg per serving is cracked into the pot without breaking the yolk, and allowed to cook for about a minute while covered.The soup is served in a bowl, garnished with scallions, which may be fried beforehand but usually are not, curly cilantro, and a piece of stale bread called "calado" which softens in the changua.It is sometimes served with pieces of cheese which melt into the soup.