• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
• Note: after I initially created this recipe, I tried a cinnamon-free version. I actually liked it way better than the version with cinnamon. If you love cinnamon and would like the cinnamon flavor to come through, use it. If you're looking for more of a fresh/clean vanilla taste, don't use cinnamon.

If a visual will help, watch the Instagram Reel for this recipe.

Make the soft-boiled eggs.

• Fill your cooking pot with water (enough water to cover all eggs), and bring it to a boil.
• Once the water is boiling, gently drop the eggs in.
• Leave the water at a full boil, and boil the eggs for 8 minutes 30 seconds.
• Once the time is up, remove the cooking pot from heat and immediately run cold water over the eggs. Placing them in an ice water bath will work too.
• Once the eggs are cool, peel the shells and discard them (or save them if you have another use for them).

Make the pudding.

• Add the soft-boiled eggs (yolks may be soft or slightly runny) and all of the other ingredients to your blender.
• Note: make sure the eggs are cool before adding them to the blender.
• Blend until very smooth.

Place the pudding in the fridge to set.

• Place the pudding in a bowl and allow it to sit in the fridge for 2-3 hours+ to thicken up.
• Note: The pudding will be somewhat thick after blending and you are welcome to eat it then, but there may be a slight taste of sulfur (this will go away after refrigeration), and overall, the flavor/texture is not nearly as good compared to after it has been refrigerated. I know it can be hard to do this, but I highly recommend refrigerating before eating!

Serve and enjoy!

• If there are leftovers, store them in the fridge in an airtight container for 3-4 days.