Cook, Learn, and Share to Fight Hunger.
 
Vegetable Dishes

Creamy Green Beans with Hard-Boiled Eggs

4 servings
Czech Simmering

Have fresh green beans from a farmer’s market or your garden, or have some frozen beans in your freezer? Either way, you are set for a delicious and healthy meal. In this recipe, the creamy green beans are perfectly seared with a light crunch. This, combined with a creamy and...

Read more

... lightly sweet and sour sauce, creates a unique gourmet experience. Perfectly cooked hard-boiled eggs and an optional side of creamy mashed potatoes bring this meal to absolute perfection.

Read less
0x (write a review)
x saved
Tom the Chef Tom the Chef Founder
September 12, 2024
  • 30 min.
  • 30 min.
  • 2/5
Print

Ingredients:

Hard-Boiled Eggs:

  • 3 eggs (3 halves per serving)

Beans:

Creamy Sauce:

Tools:

Recipes

Best served with:

Creamy Mashed Potatoes
Oven-Roasted Potato Wedges
Fondant Potatoes Recipe

Directions:

1. Cook Hard-Boiled Eggs:

1.1.

Place 6 eggs into a pot with cold water and place on medium-high heat.

1.2.

Cook for about 12 – 13 minutes.

1.3. After cooking is completed, place immediately into ice water (optionally, use ice to make this process even more effective).

Tip:
If you want to save some time and dishes, you can leave the eggs in the pot and simply replace the hot water by letting cold water run into the pot placed in the sink.

1.4. Let the cracked eggs sit and cool in cold water for at least 10 minutes.

Note:
The water will get under the shell in all eggs and will make it easier to peel them.

1.5. Pell the eggs.

Tips:

  • To keep your kitchen clean, place the shell remains on a paper towel while peeling, and when all eggs are peeled, throw the paper towel with the shells into the trash.
  • To ensure that you don’t leave any small shell pieces on the egg, place the peeled eggs back into the ice water until all are peeled. Then, place them on a second paper towel to dry for a minute before using.

1.6. When done, cut each egg in half, lightly salt, and place aside for a later step.

Note:
The result is a solid egg with a solid yolk as well. Perfectionists will also try to target when the total center of the yolk (with a diameter of about ¼” or less) is shiny and almost runny.

2. Prepare & Precook Beans:

A.

Fresh whole green beans preparation:

1.

Fill a large pot with water to about half and set to preheat to a boil.

2.

Meanwhile, thoroughly rinse all green beans and then cut off both ends.

3. Place into the boiling water and cook until lightly soft – but do not overcook (about 5 – 7 minutes).

Notes:

  • Beans cooked in this stage will be just slightly soft and still slightly crunchy and taste a little plain since you haven’t added any seasoning – beans will be brought to perfection in later step.
  • To make sure that you have reached the right cook, take one out and taste it. If you can imagine eating it like a light snack, you are all set for now. If you still don’t have any idea, just simply cook for 7 minutes sharp and you will be set.

4.

When done, drain over a colander and then lightly dry the inside of the pot with a paper towel – this pot will be used right away in the next step to save using more dishes.

B.

Frozen green beans preparation:

1.

Fill a large pot with about half of the water and set it to preheat to a boil.

2.

Cook in the boiling water for about 2 minutes (no need to cook longer since frozen green beans come usually precooked.

3.

When done, drain over a colander and then lightly dry the inside of the pot with a paper towel – this pot will be used right away in the next step to save using more dishes.

3. Sauté Beans:

3.1. Preheat the large pot on medium-high heat with 3 TBSP of frying oil and add:

2 LB of whole green beans

3.2.

Salt and pepper the beans.

3.3.

Sauté with occasional stirring until a light sear is reached (about 4 minutes).

3.4.

Place the beans into a medium mixing bowl for a later step, but keep using the same pot for the next step.

4. Sauce Base:

4.1. Place the large pot on medium heat and add:

1 stick of butter

Let it fully melt while stirring with a whisk.

4.2. Add:

½ cup of flour

Continuously stir with a whisk until the butter and flour combine (about 30 seconds to 1 minute).

5. Simmering:

5.1. Add:

3 cups of milk
1 cup of heavy cream
2 TBSP of granulated sugar
1 TSP of salt
½ TSP of ground pepper

Thoroughly stir with a whisk. Bring to a simmer (about 195°F) with occasional stirring.

5.2.

Cook while stirring with the whisk until the sauce thickens (about 3 – 7 minutes).

6. Finishing Phase:

6.1. Add:

Sautéed green beans from step 3.
3 TBSP of distilled white vinegar

And thoroughly stir them together.

6.2.

Cook for an additional 3 – 5 minutes with constant stirring.

6.3.

Taste and add salt and/or pepper if needed.

7. Serve:

7.1.

Serve with hard-boiled eggs and/or creamy mashed potatoes and/or fresh bread.

About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 269
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
Profile & Recipes

Disclaimer

  1. General Information Content on this page above, including the content provided on www.CookingHub.com, including all recipes, articles, and other materials, is for general informational purposes only. This content reflects the personal opinions and experiences of its authors and is not intended to provide professional dietary, medical, legal, or political advice. Please consult a qualified professional before making any decisions based on the information presented here.
  2. Content Ownership and Use Content on this page above, including content published on CookingHub.com is owned by the individual authors who created it. Only the authors can access, modify, or delete their content from the platform. Our content may be embedded on third-party websites and blogs without modification. No reimbursement will be provided for this use. If an author removes content from CookingHub.com, it will no longer be available through any embedded links.
  3. Limitation of Liability Neither www.CookingHub.com (operated by the CookingHub Foundation) nor content authors are responsible for any outcome or consequence resulting from the use of information on this site. This includes, but is not limited to:
    • Food Safety: Any health risk related to food handling, food quality, or failure to follow USDA recommendations (including minimum safe cooking temperatures).
    • Preparation Safety: The proper and safe handling of cooking equipment or its suitability for any given task.
    • Recipe Outcomes: The final look, taste, or success of following a recipe.
    • Ingredients and Equipment: The sourcing of ingredients, tools, equipment, or anything else related to the preparation and consumption of food.
    • Nutritional and Dietary Information: The accuracy of nutritional data. This information is provided as a courtesy and should not replace advice from a medical provider. You are responsible for verifying that a diet is suitable for your personal health needs.
    • Errors and Omissions: Any potential errors, typos, or unclear directions in articles and recipes.
  4. User Responsibility All readers, visitors, and users of embedded content are solely responsible for evaluating recipes and articles. You must make your own decisions about whether to follow the steps and recommendations provided. It is your responsibility to ensure that ingredients and preparation methods are safe and appropriate for your personal dietary restrictions and health conditions.