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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...

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... 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.

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Tom the Chef Tom the Chef Founder
September 12, 2024
  • 30 min.
  • 30 min.
  • 2/5
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Ingredients:

Hard-Boiled Eggs:

  • 6 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
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  • Published Recipes: 278
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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