0:00 Welcome 2:18 IP Egg Pudding Recipe 5:35 Perfect Silky Egg Pudding VS. Failed Overcooked Pudding 6:36 IPEP Taste Test 8:07 Egg Review: Nellie’s VS. Blue Chicken Mama 9:29 Egg Taste Test #1 13:45 Butter Review: Nellie’s VS. Kerrygold 15:55 Egg FINAL Review & Thoughts 18:34 Piano Performance for You❤️
Oh my, oh my oh my!!! Fourth day on your scrumptious egg pudding! I'm a carnivore and had stalled on my weight loss. As soon as I began eating this pudding the weight loss has resumed. It is beyond delicious!! Thank you so much Bella! You are an angel!!!
I added 1/8” teaspoon of vanilla and oh my gosh. I feel like I’m having a warm Creme brûlée dessert. Sooooo good. Thank you for sharing. I did the 2 eggs and water. I’m in love.
The air bubbles in the end product come from how the egg was prepped. Whisking eggs vigorously adds a lot of air to the eggs, thus resulting in air bubbles in the dessert after cooking. So you can whisk the eggs slowly and generously without lifting while mixing. Adding the 1 to 1 ratio like she did in the vid makes the eggs lighter and less thick which makes it easier for the air to escape.
Except - she didn’t spend 19 minutes just eating eggs. She shared an egg pudding recipe, taste tested two different butter brands, taste tested different egg brands, etc.
If you don’t have a low setting on your IP you can use the Steam button on 4 minutes. I also strained my egg and water after mixing and it was creamy, silky and perfect!
Thanks for teaching how to scramble eggs in a prior video. Cracking the eggs into the pan with melted butter in it and letting the whites cook first before scrambling in the runny yolks is so tasty. My go to method now for scrambling eggs. Thank you 🙏
It's my 1st time making egg pudd today. 4 eggs, a cup of water, 2 tbsp butter. Stirred it in a small pot. Well, i used a big pot to boil hot water to steam the small pot inside, stuck a lid on top of the small pot, and two tea towels over the top to keep the steam in. Took it off after 10 minutes, and I was impressed with myself 😊. 27 days on carnivore, I'm doing well for myself, believing more in what i make for myself & results are starting to feel great after a lot of struggles with stomach issues, fatigue, headaches, feeling of a stone passing through 😢, cramps, on 27 feeling so relaxed 😌 Thankful for the carnivore community, love from New Zealand 🇳🇿
IP version egg pudding: using a pot in pot method!!! Add 6 eggs to a measuring cup and note the liquid measurement. Then put the eggs into a smaller pot. Beat the eggs, and then add water to the eggs (same amount as eggs) and beat the water into the eggs. (Beat the eggs slowly without trying to add air.). 1 to 1 ratio of eggs to water. And blend well. Then cover pot with foil an put in the inner pot on a trivet with handles. The inner post also has 1 cup of water which sits below the trivet and “pot in pot”. Use LOW pressure in the IP, pressure cook for 12 minutes. Immediately release pressure and remove egg bowl.
I recently updated my Egg Pudding technique and WOW, is it even better! My method: 4-5 eggs with about DOUBLE the amount of chicken broth to eggs (not one to one). I blend on low in a blender. Then, I strain the egg mix through a FINE SIEVE as I put it in the bowl. Water is brought to boiling before I add the bowl. Boil for 3 mins covered and then remove from heat and leave covered for 14 minutes. Eggs are crazy silky, no bubbles, no overdone bottom. I eat them with salt and about 2 tablespoons of butter.
Just tried the egg pudding and, WOW! So silky, better than the best custard I’ve ever made-and I’ve made a lot of custard. Had never heard of this technique before. Can see many egg puddings in my future. Thanks!
Omg so yummy i made the egg pudding added coffee i stead of water with a splash of vanilla. In custard dishes in the instapot for 7 min and fast released so yummy.
Omgoodness! Made it for the first time and it came out pretty darn good! I had to increase my time to 18 mins because at 12 it was still liquid in consistency. Texture was perfect, except for bubbles on top. Loved it!!
Glass Pyrex bowl works well with 2 eggs at 4min and quick release. This is my new favorite thing to make in my IP and eat, thank you so much for sharing! 😄 ❤️ 🥚 🧈
I did not think of that, but I definitely do not want to use aluminum foil. I need to make sure I have a bowl that will fit down in my Insta pot. Thanks again!
Made the egg pudding by the stove and pot method. It was so delicious. Will be trying it with my power quick pot next. Thanks for sharing your recipe! Love it so much!
Did you know that there are 13 shades of egg yolk color feed formulas? YES, you can feed chickens a mixture that will cause the yolks to look more nutritious than they really are. It never ceases.
I am sooo glad you brought that up. The yolk means nothing. I've had pasture raised that were light yellow. The can add marigold in the feed to get the yolks to be orange. All I care about is that the eggs are pasture-raised....chickens eating bugs and whatever else pasture raised chickens eat. I do NOT go by the color the yolk!
I finally tried it!!! Soothing good and filling!! With just water, it reminds me of an egg custard minus the sugar and cinnamon! I bet with HWC this would be AWESOME!!
This is awesome! I have an 8 qt IP and used a deeper dish. This changed the timing a little. It took 23 minutes after taking it out and putting it back in 3 times. lol Trial and error ended me with a very tasty creation. I am only mentioning the different sized IP and dish to help those who might think they did something wrong. You didn't. If it isn't done, give it a few more minutes and test it again. When it is done, you will enjoy the end result and be happy you hung in there. Thanks for this great, creamy recipe.
Oh, lord. I have been on a sour cream jones as of late. That sourness just adds the extra in what can sometimes be a bit of bland savoriness. I just got some raw milk and I'm going to try to make my own.
Speaking of craving sour, I scrambled eggs today & added crumbled goat cheese from a log, not pre-crumbled. It was so amazing & my new favorite cheese on eggs!
Love this. Trilled to know how. Wait for it! Here's my test at altitude. I live at about 5000 feet elevation (Montana). Using low pressure for 12 min. did not set it at all-still liquid. So at my elevation I have to use high pressure for 20 min. Even after 8 years of strict Keto, very low carb, hubby is not ready to give up Stevia--yet. He loves the egg pudding as it reminded him of a sugary custard that his Mom made in his childhood, but this is sugar-free, custardy, light, smooth and delicious. Thank you. I think this is so easy it will be a staple.
Bella, I have changed up your recipe and think it's even better! I have been using a 6" x 2" round silicone cake pan that I bought from Amazon. When I use 9 eggs, I separate the whites from 6 and keep the whites with the other 3 eggs. I also use a hand held Danish dough whisk bread mixer that works better than a standard whisk. (The dough mixer doesn't create the air bubbles like a whisk does.) I have found that for what ever number of eggs I use, I have to add 10 minutes to the cook time in the Insta Pot....9 eggs plus 10 minutes equals 19 minutes on low pressure. The egg pudding comes out perfect every time. I add butter and salt and it tastes amazing. I crave the pudding every day. Thank you for sharing your recipe!
This method of making egg pudding has changed my life! Thank you so much! I can't believe the difference in texture and flavor, over steaming it on the stovetop. No comparison.
Wow! I can’t wait to try it in the instant pot! I have made the egg pudding stove top a few times but I often overcook it and end up with puffy stiff nearly scrambled eggs :/ Can’t wait to try to give the IP a try
I just watched Indigo Nili make your Egg Pudding and she gave you a shout out so I thought that I would check you out and I am very glad that I did. Thank you for a great video. I look forward to seeing what else you have to offer in your videos.
SBG , I cook my scrambled eggs, egg pudding, and egg drop soup like you do, because of your recipes I now cook the most wonderful egg dishes. I enjoy one of these dishes everyday!! I did the best chicken soup one day and I owe that to you too. You cook your beef soup in just water. I tried 4 chicken thighs cooked in Just water. No seasoning, Shred chicken, put back into pot and simmer. This soup is just wonderful with chicken soup flavor. No noodles needed, no spices, just butter on top while serving. I also now do my beef meat balls dropped into broth or water also. No big deal on that, just good meat balls. Thanks SBG your to best !!!!
Just tried this with 4 eggs and an equal amount of liquid. The liquid I used is half water and half heavy cream. Used low pressure for 10 minutes with an immediate manual release. It wasn't done! The center was still liquid. In fact, it looked like only about half of it was cooked. So now I put it back in the instant pot for 3 more minutes and plan to do a slow release for maybe 5 minutes. Hopefully, it will be done, but not over-done! Ugh! Update: It was done. Perhaps just a tad overdone. Didn't have the silky texture like yours did. Tasted pretty good, though!
I am going to try this with some of the raw milk that I recently got. I know that when I use milk for frittatas, it does take a long time, but of course the texture is quite different and it is baked not steamed. And also we have to consider that these pressure cookers might have some variation among them.
Omg, just tried this and love it!! I used 4 eggs and cooked at 10 minutes. The top was still a little liquidity, but overall it had great texture! Creamy look and taste! I think next time I'll let it go for 12 minutes with 4 eggs and see what happens. Thank you so much for this recipe!!
I made this with homemade chicken broth. At first when I pulled it out of the instant pot and took the foil off, I saw a layer of liquid and thought it was uncooked. It turns out the liquid was a delicious layer of broth. So when I mixed it up a little, it became a delicious comforting meal! I dropped a scoop of butter and it was just another level! I’m felling creative and may add chicken or liver next time. Can’t wait to try to coffee version too! Thank you Bella!
I just made this for the first time tonight - with duck eggs! I don’t eat chicken eggs and was interesting to see how I needed to adjust your recipe for the duck eggs. It didn’t work well the first time, as I add it exactly to your instructions and kept it in for 12 minutes for 2 eggs, longer because duck eggs are so much larger. Was really weird texture, never fully cooked, even after putting it back in for a couple more minutes. The 2nd time I did 2 eggs again, but also added an additional yolk. Mixed it extra well (could’ve been the problem the first time) and cooked for 12 minutes. Perfection! The taste is SO subtle, but wow, the way it makes me FEEL!! I was so tired while making it, but now I’m fully awake. It’s wild. And I’ve only had one bite so far. Definitely will be making this on a regular basis. Thank you so much for this, Bella! i love your channel.
I just tried my first duck eggs the other day. It tasted like eating butter kind of. It was different, and I had some kind of mental block about it, but I think actually they were better tasting. I am thinking about putting up a coop, and I wanted to see if ducks would be better than chickens, because there are a lot of other reasons why they might be. Also, I had developed a slight intolerance to eggs in recent years, and I had read that that eggs have a different protein profile that may solve that for some. And, of course, they have more fat. So I think trying this with duck eggs would be very interesting and I'm glad you tested it for us. I just got some raw milk and think that I will use that for my liquid.
Tried your recipe today . Turned out great . 4 eggs , filling yummy and nutritious. I’m working my way to eating liver inspired by you . All in the name of a healthy carnivore lifestyle.. ✌️🌻 self love includes eating healthy
When inspecting eggs for freshness, one of the main criteria is the height of the egg whites and yolk. The fresher the egg the more body the egg white has and the higher the egg yolk sits in your cracked egg. It is obvious from your video that the Nellies eggs are much older. Also, free range doesn’t mean that the chicken ever went outdoors or had pasture available. It just means that there was some opening that would allow the chicken to go outside. But since all the food is inside, they have no incentive to go out.
The wateriness is likely age and the color due to diet. Marigolds are famous for coloring egg yolks. High Omega 3 eggs taste the best, IMO. Fish meal is really good for this. True free range chickens and healthy live soil seem to be the absolute best to me.
I don’t know what to have for my meal tomorrow- egg custard or butter fried happy eggs! I love happy eggs flavor best and agree with you about kerrigold being THE BEST!
Bella, I was watching RUclips on my tv and there you were sharing your egg pudding recipe. I cannot wait to try it. I love eggs and I love pudding. I find it very satisfying and filling. Thank you for sharing this.
I am so obsessed with this egg custard recipe of YOURS! I’ve made several ‘keto’ custards and they are so high calorie that I really can’t eat much and fit my other foods into my daily macros (I’m 63 so I can’t eat more than 1000 CALS a day and keep weight off). I am SO thankful for this video, I just can’t tell you! Everyone who loves traditional ‘fattening’ custard PLEASE try this keto version. Top with a little sugar free caramel syrup and OMG!
Hey Bella! Yup, 1:1 ratio works best for me in the IP. WOW, that 2nd one came out great. I gotta try Low Pressure when I start eating eggs again. Thanks for all the tips.
I used water and HWC, dash of vanilla. Cooked 6 cheap eggs 12 minutes on low. Silicon cover on pan. Raw and liquid. 3 more minutes and I have nice scrambled eggs.
have you tried the steam setting on the instant pot ? i love love love this coffee egg pudding. a little soy sauce and sesame oil and green onion. i could eat it all day, every day. thank you Soooo much.
I know you posted this video over 2 years ago so I'm not sure you're going to see this but I made this today and it absolutely blew me out of the water I could not believe how good this was with it just being eggs and I used chicken broth. I'm not a big fan of eggs but I know they're so good for me I will definitely make this at least twice a week.
Add heavy cream instead of water and cook over a low heat bain marie. Once the custard thickens to desired consistency take off and refrigerate until set.
I just tried making this pudding with farm fresh duck eggs this morning - NEXT LEVEL AMAZING!!! I've been having it for breakfast using chicken eggs, but the duck eggs are even creamier.
I made your egg pudding recipe for the first time last night. I used my Ninja Foodie on steam mode for about 8 minutes. I also used my homemade beef bone broth. The texture came out exactly how you showed. Not sure that I enjoyed it. 🤔 Could be the broth...🤔 Maybe my mind was hoping for something similar to Flan.🍮 I will play with it a bit to see how I prefer it. Thank you for your recipes and tips for this WOE. Love your enthusiasm!
If the eggs come straight from the farm they don’t need to be kept in the fridge. In other countries eggs are not refrigerated. The US processing involves rinsing the eggs, which removes the protective layer. So they don’t last as long if they are not refrigerated.
I made two versions of your pudding 😊 One with part milk and water and then I tried all water….. oh wow so much better! It turned out pretty good using a pot with a veg steamer
Made this for first time today. EXCELLENT! Added some salt/pepper/cheese/cream cheese and Viola after completed! (For me) Zero air bubbles and used Whole Milk. (Not Krnivor - I know). but I loved it! Will try water or Heavy Whipping Cream next time. (Keto for me)
My egg pudding is still the silkiest and smoothest on my double boiler. I tried my Instant Pot and it was ok but not as smooth as my stove top version. Sooo delicious, I’m so hooked. I was nervous adding bone broth but it gave it more flavor. ❤
What else other than eggs and water do you put in your egg pudding recipe? A non-sugar natural sweetener? Any flavourings or spices like cinnamon?😊 Lovely piano recital by the way, too.
You might want to make a hanging decoration with the pretty eggshells. Blow out the eggs, then use thread or fishing line and hang on a nicely shaped branch and hang on the wall.
I made this and if ended up almost like scrambled eggs lol but still tasted good. I don't have an instapot so I used an instant pot of a different brand and think my setting was too high so I have to play with it. Still tasted good
I like my egg pudding with air bubbles. I mean I don’t think I have a preference for with or without but it’s very easy to make with the bubbles and I still think it tastes great. Kind of like flan, but less sweet
🐣Egg pudding is similar to the delicious lightly savoury Japanese Chawanmushi, I love the texture of the egg this way, I use 1 cup milk & a bit of cream as my liquid, a pinch of salt & 2 eggs, I gently heat it in a non-stick pan with lid on & it comes out perfectly !
Thanks for the recipe! I'm really excited to try it, whenever I make to get it to turn out right. I followed your instructions exactly but I guess I have the same problem that someone else had, which is that I'm not cooking in the sort of bowl that you were using. I have Pyrex dishes that fit in the Instant Pot and I'm using one that is just a little bit bigger than the volume of liquid that I had after putting everything together. It did not cook in 12 minutes. After reading comments I put it in for another 9 minutes because the commenter said 10 more minutes was too much when she had to add time. It was better but it still wasn't done. Now I've got it in for another 9 minutes and I don't even care if it's overcooked at this point. 😭 Unfortunately it looks like I'm going to have to make this a whole bunch of times to troubleshoot until I know what is going to work. I also have a 7 cup Pyrex dish that fits in my pot so even though that is way too big it's possible that if I use that, the volume will be a lot less and it might cook in the right amount of time. The dish I currently am using holds just a little bit more than three cups and it's got 3 cups of eggs and water in it. I will try to comment back when I've figured out the right combo of dish and timing for what I've got!
U need to use a pasta bowl type thing Shallow and wide Quiche pan Shallow pie plate It’s just a matter of fitting them in the IP Or use the Pyrex ones but only do 4 eggs tops in the 7c Pyrex. It needs to spread out to get cooked thru.
I would LOVE to know too because I use stainless steel bowls and it sticks terribly. I don’t want to use something toxic….would a silicone mold work? Let me know if you have come across anything😊
Just made it with 35% cream….doing a fat fast….sprinkled a bit of cinnamon on top. Thanks so good perfect texture I did 4 eggs 10 min in my ninja …Happy Carnivore Month!
I get Nelly's at BJ's all the time. But I pay $3.99 for a 24 count container.They're the best non-pasture raised eggs I found and you can't beat the price.
I'm keto, so I used a combination of hwc and almond milk, and wouldn't you know a portion on the top stayed liquid even after half an hour of steaming. I ended up pouring that portion off. Hopefully I get it right next time. Thank you for the inspiration.
So glad I found your channel. My Pitbull name is Simba too. So sweet and loyal. Must try the pudding. One week into Carnivore eating. Feeling much better. Thank you for sharing. Yummy. 😊
0:00 Welcome
2:18 IP Egg Pudding Recipe
5:35 Perfect Silky Egg Pudding VS. Failed Overcooked Pudding
6:36 IPEP Taste Test
8:07 Egg Review: Nellie’s VS. Blue Chicken Mama
9:29 Egg Taste Test #1
13:45 Butter Review: Nellie’s VS. Kerrygold
15:55 Egg FINAL Review & Thoughts
18:34 Piano Performance for You❤️
❤️❤️❤️
I have been WAITING FOR THIS BELLA!😘
ipep haha
@@erican9537 sameee
love nellie eggs
Oh my, oh my oh my!!! Fourth day on your scrumptious egg pudding! I'm a carnivore and had stalled on my weight loss. As soon as I began eating this pudding the weight loss has resumed. It is beyond delicious!! Thank you so much Bella! You are an angel!!!
When I use coffee for the liquid and top with a bit of cream once cooked it is a lot like tiramisu, so good!
Good tip😅
Interesting! I’ll try. Thank you 🙏🏼
That sounds awesome! 👏😎
Trying this tomorrow!!!
can I ask how you used the coffee, what was the ratio?
I added 1/8” teaspoon of vanilla and oh my gosh. I feel like I’m having a warm Creme brûlée dessert. Sooooo good. Thank you for sharing.
I did the 2 eggs and water. I’m in love.
Funny, I've been considering this and happy to hear that it's indeed good! Thanks!
I was thinking of a few drops of stevia too!!!
Im new to carnivore and would like to try this can you tell me the ratio to water and egg, thanks
@@MrCrazymagpieit’s 1:1. So put I. The same amount of water as eggs
I thought the vanilla would be a good idea as well plus maybe some butter. I’m going to try it in the oven as I don’t have an instant pot
As I was fixing my dinner tonight I cracked open the eggs and each one had a double yolk!!! I felt like I had won the lottery!!!
oh yay!!! Congrats Carol! That is a lottery win for sure :)
Haha that just happened to me 3 double yolks in a row.
Cool!! I get one occasionally.
Wow that is so cool! I would have been so excited!
@@user-iw1oj6to4r what! I've had Like two in my whole life, and I eat a lot of eggs! Like 8-16 dozen /week.
The air bubbles in the end product come from how the egg was prepped. Whisking eggs vigorously adds a lot of air to the eggs, thus resulting in air bubbles in the dessert after cooking. So you can whisk the eggs slowly and generously without lifting while mixing. Adding the 1 to 1 ratio like she did in the vid makes the eggs lighter and less thick which makes it easier for the air to escape.
Thank you for the important info!
I was having trouble with bubbles!
Thank YOU for the explanation.
@@gladysobrien1055 bubble trubble 😂
I bet it’s still yum
Just not how she ate them whole life and therefore “not right”
She whips the crap out of them too 🤷🏼♀️
I can’t believe I spent 19 minutes watching Bella eat eggs. Goes to show how much I love this girl
Lolll Love you too😆❤️
Some people are just fun to watch
Except - she didn’t spend 19 minutes just eating eggs. She shared an egg pudding recipe, taste tested two different butter brands, taste tested different egg brands, etc.
I also made this recipe with milk and added nutmeg and monk fruit. Tastes like the filling in custard tarts.
If you don’t have a low setting on your IP you can use the Steam button on 4 minutes. I also strained my egg and water after mixing and it was creamy, silky and perfect!
4 min for 6 eggs? Do you still do the instant release? Or do you keep the valve open?
I always top the egg pudding with a generous chunk of butter. The best way to enjoy :) Thanks for blessing us with this recipe!
Very nice! You’re welcome, Billie!
Thanks for teaching how to scramble eggs in a prior video. Cracking the eggs into the pan with melted butter in it and letting the whites cook first before scrambling in the runny yolks is so tasty. My go to method now for scrambling eggs. Thank you 🙏
Yes I’ve always enjoyed this. I was told it’s called Farmer’s scrambled but may be most known as Frambled eggs.
It's my 1st time making egg pudd today. 4 eggs, a cup of water, 2 tbsp butter. Stirred it in a small pot. Well, i used a big pot to boil hot water to steam the small pot inside, stuck a lid on top of the small pot, and two tea towels over the top to keep the steam in. Took it off after 10 minutes, and I was impressed with myself 😊. 27 days on carnivore, I'm doing well for myself, believing more in what i make for myself & results are starting to feel great after a lot of struggles with stomach issues, fatigue, headaches, feeling of a stone passing through 😢, cramps, on 27 feeling so relaxed 😌
Thankful for the carnivore community, love from New Zealand 🇳🇿
Congrats! Hope you stick to it I’m down 56 pounds since I’ve started and have never felt better.
IP version egg pudding: using a pot in pot method!!! Add 6 eggs to a measuring cup and note the liquid measurement. Then put the eggs into a smaller pot. Beat the eggs, and then add water to the eggs (same amount as eggs) and beat the water into the eggs. (Beat the eggs slowly without trying to add air.). 1 to 1 ratio of eggs to water. And blend well. Then cover pot with foil an put in the inner pot on a trivet with handles. The inner post also has 1 cup of water which sits below the trivet and “pot in pot”. Use LOW pressure in the IP, pressure cook for 12 minutes. Immediately release pressure and remove egg bowl.
I recently updated my Egg Pudding technique and WOW, is it even better! My method: 4-5 eggs with about DOUBLE the amount of chicken broth to eggs (not one to one). I blend on low in a blender. Then, I strain the egg mix through a FINE SIEVE as I put it in the bowl. Water is brought to boiling before I add the bowl. Boil for 3 mins covered and then remove from heat and leave covered for 14 minutes. Eggs are crazy silky, no bubbles, no overdone bottom. I eat them with salt and about 2 tablespoons of butter.
I put vanilla and sugar free caramel flavoring in to kick up the flavor of the custard/pudding.
Definitely!!!
Where to get the sugarfree caramel
@@mandikelley7327 try Skinny Syrups.
I try with vanilla, but the flavour is still bad
@@brunopinheiro8818 does it taste like egg custard?
Just tried the egg pudding and, WOW! So silky, better than the best custard I’ve ever made-and I’ve made a lot of custard. Had never heard of this technique before. Can see many egg puddings in my future. Thanks!
Omg so yummy i made the egg pudding added coffee i stead of water with a splash of vanilla. In custard dishes in the instapot for 7 min and fast released so yummy.
Omgoodness! Made it for the first time and it came out pretty darn good! I had to increase my time to 18 mins because at 12 it was still liquid in consistency. Texture was perfect, except for bubbles on top. Loved it!!
Glass Pyrex bowl works well with 2 eggs at 4min and quick release. This is my new favorite thing to make in my IP and eat, thank you so much for sharing! 😄 ❤️ 🥚 🧈
I did not think of that, but I definitely do not want to use aluminum foil. I need to make sure I have a bowl that will fit down in my Insta pot. Thanks again!
I love how excited she gets over food in general. I do as well! Yum!
Made the egg pudding by the stove and pot method. It was so delicious. Will be trying it with my power quick pot next. Thanks for sharing your recipe! Love it so much!
Did you know that there are 13 shades of egg yolk color feed formulas? YES, you can feed chickens a mixture that will cause the yolks to look more nutritious than they really are. It never ceases.
I have heard that and I am afraid to know more. Yes it never ends!
Yup you could have the cheapest eggs with red yolks
I am sooo glad you brought that up. The yolk means nothing. I've had pasture raised that were light yellow. The can add marigold in the feed to get the yolks to be orange. All I care about is that the eggs are pasture-raised....chickens eating bugs and whatever else pasture raised chickens eat. I do NOT go by the color the yolk!
😱😳😤
Kroeger colors their brand of “pastured” eggs (way too cheap to be actually pastured)
Deep orange
Beautiful eggs
I was hoping someone would come up with an IP egg pudding recipe! So glad you did, Bella.
I, too, was wondering how to make egg pudding in the IP!
I was too curious not to try myself! ❤️
@@SteakandButterGal have you tried making this egg pudding in egg-bites mold?
I’ve made the pudding a few times and usually manage to overcook, but this was the absolute best. I’m hooked. Thank you Bella. 😍
Follow the recipe but added a little fish sauce to the mix. Perfect and delicious. Thank you for a wonderful recipe.
I finally tried it!!! Soothing good and filling!! With just water, it reminds me of an egg custard minus the sugar and cinnamon! I bet with HWC this would be AWESOME!!
This is awesome! I have an 8 qt IP and used a deeper dish. This changed the timing a little. It took 23 minutes after taking it out and putting it back in 3 times. lol Trial and error ended me with a very tasty creation. I am only mentioning the different sized IP and dish to help those who might think they did something wrong. You didn't. If it isn't done, give it a few more minutes and test it again. When it is done, you will enjoy the end result and be happy you hung in there. Thanks for this great, creamy recipe.
Same here. Glad to see I am not the only one that had to put the eggs back in and back in...
thank you, im on my second try
Been eating egg pudding almost daily,love it,I add sour cream and grated cheese.
Oh, lord. I have been on a sour cream jones as of late. That sourness just adds the extra in what can sometimes be a bit of bland savoriness. I just got some raw milk and I'm going to try to make my own.
Speaking of craving sour, I scrambled eggs today & added crumbled goat cheese from a log, not pre-crumbled. It was so amazing & my new favorite cheese on eggs!
Love this. Trilled to know how. Wait for it!
Here's my test at altitude. I live at about 5000 feet elevation (Montana). Using low pressure for 12 min. did not set it at all-still liquid. So at my elevation I have to use high pressure for 20 min. Even after 8 years of strict Keto, very low carb, hubby is not ready to give up Stevia--yet. He loves the egg pudding as it reminded him of a sugary custard that his Mom made in his childhood, but this is sugar-free, custardy, light, smooth and delicious. Thank you. I think this is so easy it will be a staple.
Bella, I have changed up your recipe and think it's even better! I have been using a 6" x 2" round silicone cake pan that I bought from Amazon. When I use 9 eggs, I separate the whites from 6 and keep the whites with the other 3 eggs. I also use a hand held Danish dough whisk bread mixer that works better than a standard whisk. (The dough mixer doesn't create the air bubbles like a whisk does.) I have found that for what ever number of eggs I use, I have to add 10 minutes to the cook time in the Insta Pot....9 eggs plus 10 minutes equals 19 minutes on low pressure. The egg pudding comes out perfect every time. I add butter and salt and it tastes amazing. I crave the pudding every day. Thank you for sharing your recipe!
Is that timing for whole eggs also, or does it have to be an egg white and yolk ratio of one third and two thirds?
Do you still cover with aluminum foil?
@@bee3po122 yes I do. I seal it around the edges as well.
Did you put in the butter & eggs before steaming?
@@ruthsyversen5963 I do not. I prefer slices of cold butter on top of the freshly steamed egg pudding so it can melt. So yummy!
Great video. When cooking eggs, use a low heat and cover. Cooking them at high heat seizes the protein and make the whites rubbery.
I made your original recipe tonight. My husband is not carnivore so I made it with the butter and soy sauce for him. He loved it!
Sprinkle some sesame seeds on it too I heard, w/the tamari (soy sauce)
This method of making egg pudding has changed my life! Thank you so much! I can't believe the difference in texture and flavor, over steaming it on the stovetop. No comparison.
Wow! I can’t wait to try it in the instant pot! I have made the egg pudding stove top a few times but I often overcook it and end up with puffy stiff nearly scrambled eggs :/
Can’t wait to try to give the IP a try
Just finished watching and made the IP egg pudding with bone broth! Omg! Perfect!!
Omg YAYYYY!!!!
Great idea!
Had you had it before? What was the difference in flavor?
Thank you so much for showing us an instant pot version!!!!!! 😻
I just watched Indigo Nili make your Egg Pudding and she gave you a shout out so I thought that I would check you out and I am very glad that I did. Thank you for a great video. I look forward to seeing what else you have to offer in your videos.
SBG , I cook my scrambled eggs, egg pudding, and egg drop soup like you do, because of your recipes I now cook the most wonderful egg dishes. I enjoy one of these dishes everyday!! I did the best chicken soup one day and I owe that to you too. You cook your beef soup in just water. I tried 4 chicken thighs cooked in Just water. No seasoning, Shred chicken, put back into pot and simmer. This soup is just wonderful with chicken soup flavor. No noodles needed, no spices, just butter on top while serving. I also now do my beef meat balls dropped into broth or water also. No big deal on that, just good meat balls. Thanks SBG your to best !!!!
Hi
Just tried this with 4 eggs and an equal amount of liquid. The liquid I used is half water and half heavy cream. Used low pressure for 10 minutes with an immediate manual release. It wasn't done! The center was still liquid. In fact, it looked like only about half of it was cooked. So now I put it back in the instant pot for 3 more minutes and plan to do a slow release for maybe 5 minutes. Hopefully, it will be done, but not over-done! Ugh!
Update: It was done. Perhaps just a tad overdone. Didn't have the silky texture like yours did. Tasted pretty good, though!
Im here in the comments specifically to see if anyone has tried it with cream. Thanks!!
I am going to try this with some of the raw milk that I recently got. I know that when I use milk for frittatas, it does take a long time, but of course the texture is quite different and it is baked not steamed. And also we have to consider that these pressure cookers might have some variation among them.
@@Luke747gal me too
Someone save me! I'm addicted to this pudding!! Sweet or savory, it's my new comfort food and happy place. I think the broth version is my fave tho!
What and how much sweetener do you use?
@@janeahrens572 stevia to taste. ✌
got my instant pot today and you know I baptised it with a steak 1st then egg pudding for dessert. unbelievable
Omg, just tried this and love it!! I used 4 eggs and cooked at 10 minutes. The top was still a little liquidity, but overall it had great texture! Creamy look and taste! I think next time I'll let it go for 12 minutes with 4 eggs and see what happens. Thank you so much for this recipe!!
I made this with homemade chicken broth. At first when I pulled it out of the instant pot and took the foil off, I saw a layer of liquid and thought it was uncooked. It turns out the liquid was a delicious layer of broth. So when I mixed it up a little, it became a delicious comforting meal! I dropped a scoop of butter and it was just another level! I’m felling creative and may add chicken or liver next time. Can’t wait to try to coffee version too! Thank you Bella!
I just made this for the first time tonight - with duck eggs! I don’t eat chicken eggs and was interesting to see how I needed to adjust your recipe for the duck eggs. It didn’t work well the first time, as I add it exactly to your instructions and kept it in for 12 minutes for 2 eggs, longer because duck eggs are so much larger. Was really weird texture, never fully cooked, even after putting it back in for a couple more minutes. The 2nd time I did 2 eggs again, but also added an additional yolk. Mixed it extra well (could’ve been the problem the first time) and cooked for 12 minutes. Perfection! The taste is SO subtle, but wow, the way it makes me FEEL!! I was so tired while making it, but now I’m fully awake. It’s wild. And I’ve only had one bite so far. Definitely will be making this on a regular basis. Thank you so much for this, Bella! i love your channel.
I just tried my first duck eggs the other day. It tasted like eating butter kind of. It was different, and I had some kind of mental block about it, but I think actually they were better tasting. I am thinking about putting up a coop, and I wanted to see if ducks would be better than chickens, because there are a lot of other reasons why they might be. Also, I had developed a slight intolerance to eggs in recent years, and I had read that that eggs have a different protein profile that may solve that for some. And, of course, they have more fat. So I think trying this with duck eggs would be very interesting and I'm glad you tested it for us. I just got some raw milk and think that I will use that for my liquid.
Tried your recipe today . Turned out great . 4 eggs , filling yummy and nutritious. I’m working my way to eating liver inspired by you . All in the name of a healthy carnivore lifestyle.. ✌️🌻 self love includes eating healthy
How much time did you do for 4 eggs
When inspecting eggs for freshness, one of the main criteria is the height of the egg whites and yolk. The fresher the egg the more body the egg white has and the higher the egg yolk sits in your cracked egg. It is obvious from your video that the Nellies eggs are much older. Also, free range doesn’t mean that the chicken ever went outdoors or had pasture available. It just means that there was some opening that would allow the chicken to go outside. But since all the food is inside, they have no incentive to go out.
Plus they don’t know door is even there lol
It’s a muddy little paddock, regardless
Marketing terms are just that-for marketing; no truth behind them
The wateriness is likely age and the color due to diet. Marigolds are famous for coloring egg yolks. High Omega 3 eggs taste the best, IMO. Fish meal is really good for this. True free range chickens and healthy live soil seem to be the absolute best to me.
Olá Bela! Sou do Brasil e estou acompanhando suas receitas, obrigada! 🇧🇷
I'm so grateful that you support Frankie's Meats!! Love your channel!
I don’t know what to have for my meal tomorrow- egg custard or butter fried happy eggs! I love happy eggs flavor best and agree with you about kerrigold being THE BEST!
Bella, I was watching RUclips on my tv and there you were sharing your egg pudding recipe. I cannot wait to try it. I love eggs and I love pudding. I find it very satisfying and filling. Thank you for sharing this.
I tried the basic, 2 eggs and water. Tasted like soft boiled eggs. Will try with coffee next.
I usually do you egg pudding in the instant pot at HIGH pressure... I never thought of steaming at low pressure. GENIUS! Trying tonight
How do I do low pressure?
@@billiee7244 hi, if you rewatch the video, she shows us which buttons to hit to get it to low pressure. hope this helps
I need to learn how to change the pressure
Love this video and love eggs. And was surprised to be graced at the end with piano playing. New here and subscribed.
I am so obsessed with this egg custard recipe of YOURS! I’ve made several ‘keto’ custards and they are so high calorie that I really can’t eat much and fit my other foods into my daily macros (I’m 63 so I can’t eat more than 1000 CALS a day and keep weight off). I am SO thankful for this video, I just can’t tell you! Everyone who loves traditional ‘fattening’ custard PLEASE try this keto version. Top with a little sugar free caramel syrup and OMG!
Ty for telling me about the caramel. Makes all the difference for me.
Hey Bella! Yup, 1:1 ratio works best for me in the IP.
WOW, that 2nd one came out great. I gotta try Low Pressure when I start eating eggs again.
Thanks for all the tips.
Hey Steve! Low pressure is a game changer 😊 You’re welcome!
can i use a metal bowl in pressure cooker?
@@dashinazarov yes, that's not a problem
I used water and HWC, dash of vanilla. Cooked 6 cheap eggs 12 minutes on low. Silicon cover on pan. Raw and liquid. 3 more minutes and I have nice scrambled eggs.
have you tried the steam setting on the instant pot ? i love love love this coffee egg pudding. a little soy sauce and sesame oil and green onion. i could eat it all day, every day. thank you Soooo much.
Did u add the other ingredients after the egg pudding was cooked? Or did u mix it in with the eggs in the beginning?
@@pookiroo put on top after cooking.
My instant thought when I saw your original recipe was - Instant Pot! So glad to find this recipe.
I know you posted this video over 2 years ago so I'm not sure you're going to see this but I made this today and it absolutely blew me out of the water I could not believe how good this was with it just being eggs and I used chicken broth. I'm not a big fan of eggs but I know they're so good for me I will definitely make this at least twice a week.
I just had my root canal pulled today, so this egg puding is a perfect way to get in nutrients without chewing much. Thx ❤️
Add heavy cream instead of water and cook over a low heat bain marie. Once the custard thickens to desired consistency take off and refrigerate until set.
I just tried making this pudding with farm fresh duck eggs this morning - NEXT LEVEL AMAZING!!! I've been having it for breakfast using chicken eggs, but the duck eggs are even creamier.
Please show/tell us how you prepared the beef heart! Thank you!
I made your egg pudding recipe for the first time last night. I used my Ninja Foodie on steam mode for about 8 minutes. I also used my homemade beef bone broth.
The texture came out exactly how you showed.
Not sure that I enjoyed it. 🤔 Could be the broth...🤔 Maybe my mind was hoping for something similar to Flan.🍮
I will play with it a bit to see how I prefer it.
Thank you for your recipes and tips for this WOE. Love your enthusiasm!
It would be a silky flan without the broth…. Just use water.
Add a few drops of vanilla and stevia for a silky daily dessert!
I'm new to your channel and thoroughly enjoyed it. I loved hearing you play the piano! You're very talented! Please share more of your music with us!
If the eggs come straight from the farm they don’t need to be kept in the fridge. In other countries eggs are not refrigerated. The US processing involves rinsing the eggs, which removes the protective layer. So they don’t last as long if they are not refrigerated.
Omg! I just finished making it now and it’s so delicious with butter on it! 😋👍🙏Thanks a lot Bella!
I cook this often and thanks for the suggestion last year, I think it’s been that long.
Thanks, Bella, for the delicious, easy egg pudding recipe.
I made two versions of your pudding 😊
One with part milk and water and then I tried all water….. oh wow so much better! It turned out pretty good using a pot with a veg steamer
Bella, I just made egg pudding and it was just absolutely perfect!!! Thank you!!!
Made this for first time today. EXCELLENT! Added some salt/pepper/cheese/cream cheese and Viola after completed! (For me) Zero air bubbles and used Whole Milk. (Not Krnivor - I know). but I loved it! Will try water or Heavy Whipping Cream next time. (Keto for me)
My egg pudding is still the silkiest and smoothest on my double boiler. I tried my Instant Pot and it was ok but not as smooth as my stove top version. Sooo delicious, I’m so hooked. I was nervous adding bone broth but it gave it more flavor. ❤
YAYYY~ Thanks, Bella for always making my day brighter ✨
Brings back memories when my mother used to make it us with rice, I actually forgot all about it until I watched one of your other carnivore videos.
My ratio is 1:1 and I do 4 min on high and 3 min release
What else other than eggs and water do you put in your egg pudding recipe? A non-sugar natural sweetener? Any flavourings or spices like cinnamon?😊 Lovely piano recital by the way, too.
I just came across this video and I am also curious about other additions. Have you tried anything?
I don’t have the fancy pot but I sure do try different ideas. I am so happy with finding you and your Egg 🥚 pudding,stuff.
I love this idea! This is going to be my breakfast tomorrow thank you!
Love your egg videos! Always have me craving eggs at the end of them!😍 Also, that IP egg pudding looks beautiful!
Thanks, beautiful!! 😘 hope you ate some delicious eggs!
Soon!😍😁
You might want to make a hanging decoration with the pretty eggshells. Blow out the eggs, then use thread or fishing line and hang on a nicely shaped branch and hang on the wall.
I don't have a IP, made mine on the stove top. Two eggs, 12 min. It was perfect. Topped with Kerry Golf butter for the win.
You need to try New Zealand butter. All grass fed and our cream and double cream is to die for. Nothing added.
Amazing, never heard of such a pudding. I love scrambled eggs, but this is even better. Easier to cook and such a lovely texture.
I made this and if ended up almost like scrambled eggs lol but still tasted good. I don't have an instapot so I used an instant pot of a different brand and think my setting was too high so I have to play with it. Still tasted good
Oh boy! This is delicious and smooth! I made it stove top...love it! Thank you!
I like my egg pudding with air bubbles. I mean I don’t think I have a preference for with or without but it’s very easy to make with the bubbles and I still think it tastes great. Kind of like flan, but less sweet
I don't really care about the air bubbles but I do use room temp eggs to whip up and my favorite is still to add ground beef as well. Mmmmmm.
🐣Egg pudding is similar to the delicious lightly savoury Japanese Chawanmushi, I love the texture of the egg this way, I use 1 cup milk & a bit of cream as my liquid, a pinch of salt & 2 eggs, I gently heat it in a non-stick pan with lid on & it comes out perfectly !
Thanks for the recipe! I'm really excited to try it, whenever I make to get it to turn out right. I followed your instructions exactly but I guess I have the same problem that someone else had, which is that I'm not cooking in the sort of bowl that you were using. I have Pyrex dishes that fit in the Instant Pot and I'm using one that is just a little bit bigger than the volume of liquid that I had after putting everything together. It did not cook in 12 minutes. After reading comments I put it in for another 9 minutes because the commenter said 10 more minutes was too much when she had to add time. It was better but it still wasn't done. Now I've got it in for another 9 minutes and I don't even care if it's overcooked at this point. 😭 Unfortunately it looks like I'm going to have to make this a whole bunch of times to troubleshoot until I know what is going to work. I also have a 7 cup Pyrex dish that fits in my pot so even though that is way too big it's possible that if I use that, the volume will be a lot less and it might cook in the right amount of time. The dish I currently am using holds just a little bit more than three cups and it's got 3 cups of eggs and water in it. I will try to comment back when I've figured out the right combo of dish and timing for what I've got!
U need to use a pasta bowl type thing
Shallow and wide
Quiche pan
Shallow pie plate
It’s just a matter of fitting them in the IP
Or use the Pyrex ones but only do 4 eggs tops in the 7c Pyrex. It needs to spread out to get cooked thru.
Does bowl type matter? That ceramic one looks breakable
I would LOVE to know too because I use stainless steel bowls and it sticks terribly. I don’t want to use something toxic….would a silicone mold work? Let me know if you have come across anything😊
Totally getting Kerrigold Butter again...great video
Just made it with 35% cream….doing a fat fast….sprinkled a bit of cinnamon on top. Thanks so good perfect texture I did 4 eggs 10 min in my ninja …Happy Carnivore Month!
I have become obsessed with using my instant pot for everything now, I am so wccited to try the egg pudding this way!!
Yay!!! Hope you LOVE it!💖
I get Nelly's at BJ's all the time. But I pay $3.99 for a 24 count container.They're the best non-pasture raised eggs I found and you can't beat the price.
Wonder how much they are now!?
Keep in mind that many manufacturers put a natural dye in the chicken feed for that bright yellow color!
I'm keto, so I used a combination of hwc and almond milk, and wouldn't you know a portion on the top stayed liquid even after half an hour of steaming. I ended up pouring that portion off. Hopefully I get it right next time. Thank you for the inspiration.
So glad I found your channel. My Pitbull name is Simba too. So sweet and loyal. Must try the pudding. One week into Carnivore eating. Feeling much better. Thank you for sharing. Yummy. 😊
I really enjoy my yolks runny. I’ve always enjoyed the flavor.
Thank you! I'm going to do this for sure!