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Nah Emmy, you lost me here. There is only one healthy definition. Even if you are allergic to eggs or egg products, the fact doesn't change the definition of healthy. Take down the political correctness down to 1. Not necessary and it is rotting society. Please.
What a lot of pointless nonsense. 'Add salt or coffee to taste chocolate.' --- How about, and this is crazy, add chocolate to taste chocolate. It is a CHOCOLATE dessert, after all, not a coffee dessert, and a chocolate dessert is not meant to have a mere 'note' of chocolate. Good god, it is the simplest thing in the world that _more chocolate will taste more of chocolate_ and people really can't even put that together?
I have been eating my chocolate pudding like this for a while now (after watching the Marie Emmerich video) and love it. I use heavy cream and whole milk instead of coconut milk. I store the pudding overnight in an overly large glass bowl and the smell evaporates like magic.
@@jackiemorrison2661 Yes you can. I scramble my eggs let them cool then place the scrambled eggs in the vita mix with a flavored protein powder maybe add some stevia and blend blend blend, then place it in the fridge. You get a little less eggy smell with scrambled IMO. But by the next day no smell at all! I usually use small 5oz jars which is perfect size serving, for me.
I make this all the time. Maria Emmerich is a brilliant Keto Recipe developer! You must refrigerate it overnight to get rid of the eggy smell. I sometimes add orange flavours like orange zest.
@@JCKay I don't see how my attitude got anything to do with your actions. Do you feel ouchie? So you need to lash out to make them feel ouchie because you feel ouchie?
So sad that RUclips stopped suggesting your videos on my home page even though I’ve been subscribed for years :( missed ya Emmy, glad to be back and watching!
I've made it every week and enjoy it everyday after my lunch. It's high protein and very filling. I've made different variations with strawberry, raspberry and other flavors with whey protein. It's a really good snack 😋
I follow the keto diet and that's the really difficult thing about sweetener. I came to the conclusion that in every recipe I follow, the ratio that's good to me, not overly sweet neither unsweetened enough, it's a ratio of 400g of liquids to 75g erythritol. Even if it's a cake, only calculate the amount of liquids and do the ratio of 400g liquids to 75g erythritol. Always add a pinch of salt in every sweet recipe because it enhances the sweetness even if it might sound a contradiction. If you want to experiment another recipe similar to this one I sometimes make a egg yogurt custard , just blend everything together in a food processor and in a Bain Marie (water bath) cook it for 25min: 474g eggs 474g Greek yogurt 19g whey vanilla flavored 34g whey of your flavor choice Pinch of salt (4 servings) By the way, Emmy made the recipe with coconut milk but I usually make it with heavy cream but you can use whatever you prefer. The hard boiled custard is better to prep the day before because if you eat it straight away it will not taste good. These custards are good to prep for everyday dessert. I make a batch for all the week. Easy and quick and high protein! There are versions with scrambled eggs if you want search 2crazyketos on RUclips, they do that experiment and say it's better with scrambled eggs but I personally never tried. Good luck with your baking 😁
You know that line from the movie? "You had me at hello." Sometimes I see the titles of these food videos, and I think, "You lost me at ___." In this case, she lost me at hard boiled eggs.
Don't get me wrong. I like most of the stuff she makes. I've even written some of them down into my RUclips cookbook. But sometimes, the stuff she tries out I wouldn't touch with a 10 foot fork.
Yes! The boiling water method is excellent! and chilling quickly definitely stops the nasty gray discolouration around the yolks. I put a tiny dash of vinegar to prevent any escaping white from a cracked egg frothing out!
I do think it was a good idea to try it with the coconut milk because the natural fats in it help to firm up the “pudding” since coconut oil is solid at colder temps 😊 it would be awesome to try it again with oat milk.
Having had chickens of my own for many years I really appreciate the helpful boiling hint. I was frustrated for years trying to peel fresh hard boiled eggs. Deviled eggs were always frustrating to make.
I made this with half heavy cream and half water for the canned coconut milk. It’s really great. I’m not an egg person. No one would know unless you told them. I love it.
That's fascinating. I have an avocado tree and every year it rains avocados as big as my hand. They're really lovely but after a couple of days I'm sick of avocado toast 😄 I think you've already made avocado chocolate mousse, but we put three of them in a bowl with three tablespoon of cocoa powder per avocado and a lady finger banana. Blend and refrigerate. It's a similar consistency, perhaps a bit thicker, but blended well you couldn't tell it was ever an avocado. 🍫
Thank you, Emmy! I am on a special diet for health reasons and this recipe is perfect for me! Dairy free and you can use natural sweeteners! I’m going to try both ways of making this! Thank you tons for always showing us interesting things ❤
I too would be concerned by the coconutiness of this. Silken tofu chocolate pudding is my usual goto, two ingredients tofu and melted chocolate blitzed in a food processor. Simple and delish.
Ah, perfect to watch before bed 😂😂 Much love from Germany, keep up your amazing work, Emmy! I am still in love with your charismatic smile, your enthusiasm, knowledge and wonder/amazement towards food, recipes, tastes, etc. Keep it up!!!
I'm glad I trusted the process and watched ; this seems like one I would like to try different versions... Especially now we know it's not eggy tasting
I'm not 100% sure why you'd want to do this unless you just wanted a high protein dessert, but maybe the flavor could be improved by subbing half and half for the coconut milk and heating a cup or so of it beforehand and letting the cocoa powder bloom in it before adding it to the rest of the mixture.
So I originally saw this recipe a while back on a subreddit I frequent. I think it was meant as a healthier version of chocolate pudding? It definitely caused a lot of controversy in the comments, but also some people did try it and the general consensus was it was alright with coconut milk but half and half for some reason made it disgusting.
@@Lazurikittie Huh, interesting. I wonder why half-and-half turned out gross. Maybe it was too thin or the flavor wasn't strong enough to hide the sulfur notes from the eggs?
Made this today and it was surprisingly good (we added almost double the cocoa powder , which took away the coconut taste) Not quite like normal pudding, but it was more airy. We actually preferred it chilled way more than frozen. Will make it again.
Hi Emmy, We made the pudding this morning and I had it with some orange gelatin on the side. it's wonderful. Thanks for this very useful keto friendly recipe (We used low cal sugar and sour cream instead of coconut milk, a pinch of instant coffee, and some vanille bean). I'm already planning to make other custards...vanilla, fruity, ginger, etc etc. Thanks again Jim Mexico
We bought an egg cooker and it was the best $9 I ever spent. Ramen eggs, hard, soft, they come out perfect every time and since they are pierced prior to cooking, they're super easy to peel.
I love coconut and chocolate together so it probably wouldn't bother me, but I agree if you're tasting chocolate pudding then you really expect the chocolate flavor to be more forward than not. I'd be tempted to try substituting equal parts of half & half for the coconut milk and even subbing prepared coffee for the vanilla, even if it meant adding a bit more sugar to offset the bitterness. Totally impressed that this recipe worked though, lol! Great video. Have a great week, Emmy, and I'll see you in the next video!
Definitely adding the melted dark chocolate and adding it to the recipe makes it more chocolate less coconut but it also makes it thicker more dense less fluffy
I make it using chocolate protein powder and Swerve as the sweetener. I also use coconut cream instead of coconut milk and a little bit of heavy whipping cream.
Correct me if I'm wrong (remember reading something about it but I can't remember where) the reason desserts and vanilla cakes etc are chilled is because the sulphur in the egg yolks which gives it an eggy flavour when it's warm
I would love the chocolate coconut flavor. It would taste like an al.ond joy bar. I make a cooked chocolate pudding with the coconut milk it really makes it thicker and creamier. The fudgecicle would be good. Boiled eggs, that was surprising.
You can cook the eggs whites on a pan, no need for hard boiled eggs, and once you have cooked the egg whites you add the chocolate and sweetener of choice with a bit of salt or ground coffee
I'm guessing the fat in the coconut milk helps it set into that light and airy form. Maybe bump up the cocoa powder and add coconut oil into milk in the recipe?
You can use any milk of your choice, cows, milk, heavy, whipping, cream,, almond milk, soy milk, etc., etc., etc. Also a pinch of salt works wonders use a good sea salt.
You have no idea! I make a version of this using only egg whites (cooked, either scrambled or even in microwave, don’t over cook!) all the time! It can be made completely dairy free, sugar free, low carb, low-fat. It’s amazing. Thank you Coach Nikki! The trick is to use a smoothie cup on your blender and blend the snot out of it. And your favorite cocoa powder. I prefer Dutch processed. Edit: I use almond milk.
The Maria Emmerich's recipe says you can substitute 10 oz. of almond milk for the 14 oz. of coconut milk. That would get rid of the coconut flavor, and the almond milk flavor would probably be more compatible with chocolate.
I don't even like chocolate pudding made the traditional way, but I love HB eggs, so I'd never try to turn something I like into something I don't like, but it's still an interesting video.
when you get green/grey stuff in boiled eggs, meaning its overcooked. It is the result of sulfur and iron reaacting on the yolk's surface when cooked for too long on high temp, the reaction is called denaturation - google.. :D
I use a spaghetti pot when boiling eggs. I do an 18 pack of eggs all at once in the colander insert. I just put all the eggs into the insert basket and slowly lower them into the water when it boils.
Wow! So nice to see you making these healthy / diet friendly recipes! 🥳 This looks great and can probably made with sucralose. I wonder if normal milk can be used instead of coconut milk like you say. Perhaps you can make variations like you say to adjust the flavor and maybe even make others instead of chocolate. This would likely make a fantastic icecream base for my ninja creami! I really need to eat more eggs (low Omega 3) and this sounds fantastic! Thanks for the recipe and inspiration. Have a great weekend!
the grey ring is caused by a chemical reaction involving sulfur (from the albumen) and iron (from the yolk), which naturally react to form ferrous sulfide at the surface of the yolk
I make this using evaporated coconut milk and 2 packets of True Lemon for lemon pudding, or three heaping tablespoons of Guittard Rouge cocoa powder for chocolate. Never bothered with vanilla. It took me awhile to try it even though custard is cooked eggs - somehow it just seemed wrong. I use my electric egg cooker, which makes up to 14 eggs in 12 minutes - no muss, no fuss.
Maria's original recipe was actually intended to be extremely low carb, you just have to use something like erythritol, monkfruit, allulose, etc. for the sweetener instead of sugar.
I mean, do you struggle with modifying pre-existing recipes? Because I'm low FODMAP and don't have the luxury to make the same demands of people and have gotten really good at just figuring it out myself.
@@limalicious i dd'nt demand, i said i wish. There is a difference. I dunno what your talking about. Nothing i commented bad or negative. Keep your thoughts to yourself and please read carefully.😏
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I think I will use heavy cream instead of coconut milk, to get more whipped and have it not taste like coconut
Nah Emmy, you lost me here. There is only one healthy definition. Even if you are allergic to eggs or egg products, the fact doesn't change the definition of healthy. Take down the political correctness down to 1. Not necessary and it is rotting society. Please.
YES! we like to use the tiny paper cups for this also! 🤓🥚🍫
I made it with thick coconut cream, not milk, a pinch of salt, double the chocolate, half the sugar, and a shot of espresso. Magical!
A pinch of salt would probably boost that chocolate note, maybe a splash of coffee too
Came here to suggest these.
I thought the same thing. You could add instant coffee to not increase the amount of liquid
What a lot of pointless nonsense. 'Add salt or coffee to taste chocolate.' --- How about, and this is crazy, add chocolate to taste chocolate. It is a CHOCOLATE dessert, after all, not a coffee dessert, and a chocolate dessert is not meant to have a mere 'note' of chocolate. Good god, it is the simplest thing in the world that _more chocolate will taste more of chocolate_ and people really can't even put that together?
@nyanuwu4209 Try some salt
@nyanuwu4209 Cocoa = bitter. Salt combats the bitterness and brings out the flavor of the chocolate. Grumpy is as grumpy does
I have been eating my chocolate pudding like this for a while now (after watching the Marie Emmerich video) and love it. I use heavy cream and whole milk instead of coconut milk. I store the pudding overnight in an overly large glass bowl and the smell evaporates like magic.
You can use scrambled eggs too.. no smell
I was thinking half and half would be perfect. Good to see that'll work and still mask the egg flavor.
@@jackiemorrison2661 I did try this but I couldn’t get the same texture. It was good though.
@@alc5440 It is!
@@jackiemorrison2661 Yes you can. I scramble my eggs let them cool then place the scrambled eggs in the vita mix with a flavored protein powder maybe add some stevia and blend blend blend, then place it in the fridge. You get a little less eggy smell with scrambled IMO. But by the next day no smell at all! I usually use small 5oz jars which is perfect size serving, for me.
Yup you can also make mayo blending hard boiled eggs, Greek yogurt and lemon juice 😊 healthy and safe recipe
Thank you. I'll try
*writes this down in the event I am somehow on Chopped and get to the dessert round where hard boiled eggs are a basket ingredient*
lol. Good one!
I make this all the time. Maria Emmerich is a brilliant Keto Recipe developer! You must refrigerate it overnight to get rid of the eggy smell. I sometimes add orange flavours like orange zest.
Yes! And don't use white sugar!
> You must refrigerate it overnight to get rid of the eggy smell.
Did you even watch the video and listen to what she said?
Absolutely makes all the difference to the taste. Egg flavor completely gone overnight
@@Amodia ahhh yes ... Did you check your attitude at the door before commenting unnecessarily? Obviously not.
@@JCKay I don't see how my attitude got anything to do with your actions. Do you feel ouchie? So you need to lash out to make them feel ouchie because you feel ouchie?
So sad that RUclips stopped suggesting your videos on my home page even though I’ve been subscribed for years :( missed ya Emmy, glad to be back and watching!
I've made it every week and enjoy it everyday after my lunch. It's high protein and very filling. I've made different variations with strawberry, raspberry and other flavors with whey protein. It's a really good snack 😋
What do you sweeten it with? Do you just let the flavored protein powder be the sweetener?
I follow the keto diet and that's the really difficult thing about sweetener. I came to the conclusion that in every recipe I follow, the ratio that's good to me, not overly sweet neither unsweetened enough, it's a ratio of 400g of liquids to 75g erythritol. Even if it's a cake, only calculate the amount of liquids and do the ratio of 400g liquids to 75g erythritol. Always add a pinch of salt in every sweet recipe because it enhances the sweetness even if it might sound a contradiction.
If you want to experiment another recipe similar to this one I sometimes make a egg yogurt custard , just blend everything together in a food processor and in a Bain Marie (water bath) cook it for 25min:
474g eggs
474g Greek yogurt
19g whey vanilla flavored
34g whey of your flavor choice
Pinch of salt
(4 servings)
By the way, Emmy made the recipe with coconut milk but I usually make it with heavy cream but you can use whatever you prefer. The hard boiled custard is better to prep the day before because if you eat it straight away it will not taste good. These custards are good to prep for everyday dessert. I make a batch for all the week. Easy and quick and high protein! There are versions with scrambled eggs if you want search 2crazyketos on RUclips, they do that experiment and say it's better with scrambled eggs but I personally never tried.
Good luck with your baking 😁
you can just make the custard base with the egg and coconut milk like a normal egg custard, and then mix in the flavor you want.
I love how you try things people are too scared/maybe dont want to try! Love it! 🤠🤠🤠
She ate a possum! lol I love her!
Yay!!! Happy to be of assistance. 😆
That egg looked EXACTLY like a baby dragon hugging the egg, how cute
Reading this before seeing the video I'm like wtf?? 😂
🥹🐉🥹🐉🥹🐉
The title concerns me. It feels like a food crime😭
You know that line from the movie?
"You had me at hello."
Sometimes I see the titles of these food videos, and I think, "You lost me at ___."
In this case, she lost me at hard boiled eggs.
😂😂😂😂 "this title concerns me"
My thought when watching the ad was "Hello Fresh: for when whatever it is you're making, goes predictably, horribly wrong!"
Don't get me wrong.
I like most of the stuff she makes. I've even written some of them down into my RUclips cookbook.
But sometimes, the stuff she tries out I wouldn't touch with a 10 foot fork.
Calling it a recipe makes it feel like they're trying to normalise the behaviour
The hair buns are so cute!!! 😍
I make this often, I skip the cinnamon and add in 1 tbsp of instant coffee and real vanilla bean. It’s great and makes great fudge pops
I've made this, and it was delicious 😋
No egg smell or taste after it's refrigerated and i used cows milk instead of coconut milk ❤
Did the pudding texture stay the same as Emmys?
Interesting. I didn't think that would turn out as silky as pudding should be. Nice!
Yes! The boiling water method is excellent! and chilling quickly definitely stops the nasty gray discolouration around the yolks. I put a tiny dash of vinegar to prevent any escaping white from a cracked egg frothing out!
I do think it was a good idea to try it with the coconut milk because the natural fats in it help to firm up the “pudding” since coconut oil is solid at colder temps 😊 it would be awesome to try it again with oat milk.
Yes I was thinking oat cream/milk would be good
Yaassss!!!! @emmymade please do more egg heavy recipes like this because I am drowning and eggs and need solutions I know others will eat.
I've done this, using almond milk, much milder flavor. Great recipe
Having had chickens of my own for many years I really appreciate the helpful boiling hint. I was frustrated for years trying to peel fresh hard boiled eggs. Deviled eggs were always frustrating to make.
I made this with half heavy cream and half water for the canned coconut milk. It’s really great. I’m not an egg person. No one would know unless you told them. I love it.
Have you seen or tried the avocado chocolate pudding? It's surprisingly impressive.
I make this, it's decadent and oh so delicious!
That's fascinating. I have an avocado tree and every year it rains avocados as big as my hand. They're really lovely but after a couple of days I'm sick of avocado toast 😄 I think you've already made avocado chocolate mousse, but we put three of them in a bowl with three tablespoon of cocoa powder per avocado and a lady finger banana. Blend and refrigerate. It's a similar consistency, perhaps a bit thicker, but blended well you couldn't tell it was ever an avocado. 🍫
Thank you, Emmy! I am on a special diet for health reasons and this recipe is perfect for me! Dairy free and you can use natural sweeteners! I’m going to try both ways of making this! Thank you tons for always showing us interesting things ❤
O...my...goodness...THE SPACE BUNS! SO CUTE!
I too would be concerned by the coconutiness of this. Silken tofu chocolate pudding is my usual goto, two ingredients tofu and melted chocolate blitzed in a food processor. Simple and delish.
Its wonderful.. you can hard scramble the eggs too..its amazing
I want to try, I think I'll use more cocoa and add chocolate like Emmy suggested.
Use heavy cream instead of coconut milk
I'm going to try this... do your recommend cup for cup? That's seems like a lot of fat with both the eggs and full fat cream. What do you think?
Ah, perfect to watch before bed 😂😂
Much love from Germany, keep up your amazing work, Emmy! I am still in love with your charismatic smile, your enthusiasm, knowledge and wonder/amazement towards food, recipes, tastes, etc.
Keep it up!!!
I'm glad I trusted the process and watched ; this seems like one I would like to try different versions... Especially now we know it's not eggy tasting
This is a great way to use up those hard boiled eggs at Easter time.
I'm not 100% sure why you'd want to do this unless you just wanted a high protein dessert, but maybe the flavor could be improved by subbing half and half for the coconut milk and heating a cup or so of it beforehand and letting the cocoa powder bloom in it before adding it to the rest of the mixture.
Ohh she make enything that have eny form of gimmick over it.
I can see doing it if you're on a high protein diet and want a chocolatey treat.
@@Midnight99
Yes I totally get that, but not why she is making this dish..
So I originally saw this recipe a while back on a subreddit I frequent. I think it was meant as a healthier version of chocolate pudding? It definitely caused a lot of controversy in the comments, but also some people did try it and the general consensus was it was alright with coconut milk but half and half for some reason made it disgusting.
@@Lazurikittie Huh, interesting. I wonder why half-and-half turned out gross. Maybe it was too thin or the flavor wasn't strong enough to hide the sulfur notes from the eggs?
I cook the eggs in my pressure cooker for 2 minutes. They are easy to peel. Plus, since I lift weights, I put protein powder in it. Yummy!!
Oh I will be making this with my daughter who loves chocolate, thanks!
Made this today and it was surprisingly good (we added almost double the cocoa powder , which took away the coconut taste) Not quite like normal pudding, but it was more airy. We actually preferred it chilled way more than frozen. Will make it again.
YO!!! I'm glad you tried it. 🍫🥚
The more you explain the sicker it sounds! Hello from Western Australia
This is a thing? I tried the hard boiled egg chocolate chip cookies you made before and enjoyed them- so this should be good!!!!
Hi Emmy, We made the pudding this morning and I had it with some orange gelatin on the side. it's wonderful. Thanks for this very useful keto friendly recipe (We used low cal sugar and sour cream instead of coconut milk, a pinch of instant coffee, and some vanille bean). I'm already planning to make other custards...vanilla, fruity, ginger, etc etc. Thanks again Jim Mexico
We bought an egg cooker and it was the best $9 I ever spent. Ramen eggs, hard, soft, they come out perfect every time and since they are pierced prior to cooking, they're super easy to peel.
Awsome and more sugar equals less Icicles. Thanks for sharing with us, Emmy.
I've never been able to make chocolate mousse work well now I know how
u look exceptionally pretty today! 😍
I'm looking forward to trying this. I hate boiled eggs so this is a way to get it into my diet quick with a coconut flavour instead of chocolate🎉
Neat! I'm lactose intolerant so I like to make tofu chocolate pudding. Might be interesting to add an egg or two to my next batch.
I love coconut and chocolate together so it probably wouldn't bother me, but I agree if you're tasting chocolate pudding then you really expect the chocolate flavor to be more forward than not. I'd be tempted to try substituting equal parts of half & half for the coconut milk and even subbing prepared coffee for the vanilla, even if it meant adding a bit more sugar to offset the bitterness. Totally impressed that this recipe worked though, lol! Great video. Have a great week, Emmy, and I'll see you in the next video!
Was not expecting those results. That’s awesome! 😊
GOD, EGGS ARE SOO THERAPEUTIC TO PEEL SOO BOUNCY AND CRACKLY!!!!!!! AAAAAAH
Ikr
Right?! So perfect. ✨
😂, awsome
YALL. I tried this recipe and it is AMAZING!! Highly recommend. My kids approve as well (such an easy way to get them to eat more eggs!).
I just saw this today somewhere else and now you've convinced me to try it
Definitely adding the melted dark chocolate and adding it to the recipe makes it more chocolate less coconut but it also makes it thicker more dense less fluffy
And a pinch of salt and bloop of vanilla
A bloop is the only accurate measurement of vanilla!
I make it using chocolate protein powder and Swerve as the sweetener. I also use coconut cream instead of coconut milk and a little bit of heavy whipping cream.
I do this all the time😊
Try putting little more coco powder, a teaspoon of cinnamon, and most of all 1 good pinch of salt
you may have finally given me reason to use up the eggs that have been languishing in my fridge!
Correct me if I'm wrong (remember reading something about it but I can't remember where) the reason desserts and vanilla cakes etc are chilled is because the sulphur in the egg yolks which gives it an eggy flavour when it's warm
WHOAAa The BURP of the century!! Goog job on that one.
I would also add a pinch of salt to enhance the chocolate flavor.
Fascinating recipe, want to make this one!
I would love the chocolate coconut flavor. It would taste like an al.ond joy bar. I make a cooked chocolate pudding with the coconut milk it really makes it thicker and creamier. The fudgecicle would be good. Boiled eggs, that was surprising.
I love coconut so, this is a W. Coconut and some brown sugar will be W, or some mango.
Your peeling technique is so appealing.
You can cook the eggs whites on a pan, no need for hard boiled eggs, and once you have cooked the egg whites you add the chocolate and sweetener of choice with a bit of salt or ground coffee
I'm guessing the fat in the coconut milk helps it set into that light and airy form. Maybe bump up the cocoa powder and add coconut oil into milk in the recipe?
I use heavy cream or butter instead of coconut milk. YUMMY!
Emmy is too wholesome for this world.
You can use any milk of your choice, cows, milk, heavy, whipping, cream,, almond milk, soy milk, etc., etc., etc. Also a pinch of salt works wonders use a good sea salt.
Yea, I wondered how strong the coconut milk would be. Thanks. 😉
You have no idea! I make a version of this using only egg whites (cooked, either scrambled or even in microwave, don’t over cook!) all the time! It can be made completely dairy free, sugar free, low carb, low-fat. It’s amazing. Thank you Coach Nikki! The trick is to use a smoothie cup on your blender and blend the snot out of it. And your favorite cocoa powder. I prefer Dutch processed. Edit: I use almond milk.
You just open me from the inside, asking questions I never even thought possible and making me question my own being.
The Maria Emmerich's recipe says you can substitute 10 oz. of almond milk for the 14 oz. of coconut milk. That would get rid of the coconut flavor, and the almond milk flavor would probably be more compatible with chocolate.
I haven't even watched the whole thing yet and I know I wanna eat this immediately.
Emmy it’s receipts like this that make so grateful for your willingness to experiment. I can’t say I’d be able to try this. TYSM!
I think half and half would make it thicker, use whole milk if pudding is desired and half and half or heavy cream if you want a thicker mousse
Maybe use evaporated milk? Interesting concept.
ok but how cute is her hair?
I picture this tasting like sort of a Mounds bar pudding. Which sounds AMAZING.
I don't even like chocolate pudding made the traditional way, but I love HB eggs, so I'd never try to turn something I like into something I don't like, but it's still an interesting video.
This recipe come from Maria Emmerich…. She does some really great recipes but very unique. 😊🎉
I'd probably try almond milk instead of thr coconut, and add coffee to make it more chocolatey.
So good as always Emmy.
That's amazing with fresh eggs they usually don't crack that good
when you get green/grey stuff in boiled eggs, meaning its overcooked. It is the result of sulfur and iron reaacting on the yolk's surface when cooked for too long on high temp, the reaction is called denaturation - google.. :D
OMG, You look adorable with your hair up, Emmy!❤❤❤
I use a spaghetti pot when boiling eggs. I do an 18 pack of eggs all at once in the colander insert. I just put all the eggs into the insert basket and slowly lower them into the water when it boils.
Now that Emmie has done it, I am willing to try this recipe that I have seen for a while but was afraid to do. I will use Fairlife whole milk.
Wow! So nice to see you making these healthy / diet friendly recipes! 🥳
This looks great and can probably made with sucralose. I wonder if normal milk can be used instead of coconut milk like you say. Perhaps you can make variations like you say to adjust the flavor and maybe even make others instead of chocolate. This would likely make a fantastic icecream base for my ninja creami! I really need to eat more eggs (low Omega 3) and this sounds fantastic!
Thanks for the recipe and inspiration. Have a great weekend!
That texture though ! From eggs ! Shocked !
Hard boiled egg Fudgesicles? Have a wonderful Memorial day weekend, Emmy ❣️
the grey ring is caused by a chemical reaction involving sulfur (from the albumen) and iron (from the yolk), which naturally react to form ferrous sulfide at the surface of the yolk
I make this using evaporated coconut milk and 2 packets of True Lemon for lemon pudding, or three heaping tablespoons of Guittard Rouge cocoa powder for chocolate. Never bothered with vanilla. It took me awhile to try it even though custard is cooked eggs - somehow it just seemed wrong. I use my electric egg cooker, which makes up to 14 eggs in 12 minutes - no muss, no fuss.
Add cinnamon.. and monkfruit
Emmy’s unit of measurement only her followers understand: one bloop.
Wow! I am definitely trying this! We have layers and always have a surplus of eggs. Plus… I have grandkids who are just barely starting to cook!
I’ve done a similar recipe with ripe avocado. No oil because avocado is fatty enough. Also, a bit of milk of your choosing.
This is so neat, I would have never thought to do this. I definitely want to try this recipe ❤
You should try experimenting with recipes like this and post the results
Very curious! Thank you Emmie!!
The popsicles look like something my family would like more than the pudding. Don't get me wrong the pudding would be a hit also.
Awesome! I wish you could feature some sugarfree ideas for diabetics like me. I love your channel and very kind voice. ❤
Maria's original recipe was actually intended to be extremely low carb, you just have to use something like erythritol, monkfruit, allulose, etc. for the sweetener instead of sugar.
I mean, do you struggle with modifying pre-existing recipes? Because I'm low FODMAP and don't have the luxury to make the same demands of people and have gotten really good at just figuring it out myself.
@@limalicious i dd'nt demand, i said i wish. There is a difference. I dunno what your talking about. Nothing i commented bad or negative. Keep your thoughts to yourself and please read carefully.😏
❤ love your content Emmy! Love from Fort Worth, Texas!