Schmidhofer’s One-Hour Egg on Scarlet Runner Bean Cream

Name: Schmidhofer's One-Hour Egg on Scarlet Runner Bean Cream
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 250 g Steirerkraft Styrian scarlet runner beans PDO, ready-to-eat (= 1 can, drained); 2 tbsp white wine vinegar; 1 tbsp soy sauce (or miso paste); 1 tbsp horseradish sauce or creamed horseradish; 50 ml vegetable stock; 3 tbsp Steirerkraft Pumpkin Seed Oil PGI; salt, pepper, chili; 100 g Steirerkraft Styrian scarlet runner beans PDO, ready-to-eat; for coating: flour; egg; breadcrumbs; salt; vegetable oil for frying; 50 g Parmesan (freshly grated); 5 tbsp whipping cream; 200 ml vegetable stock; 4 eggs (cooked for 1 hour at 63 °C / 145 °F); 4 tbsp beetroot, cooked (small diced); a little pea shoots or watercress

Creativity meets regional produce: one-hour egg on scarlet runner bean cream – tastes just as good as it sounds.

Difficulty: easy Total time: 1 h 20 min Portions: 4

Main Courses Vegetarian with pumpkin seed oil

Scarlet Runner Bean Cream

250 g Steirerkraft Styrian scarlet runner beans PDO, ready-to-eat (= 1 can, drained)
2 tbsp white wine vinegar
1 tbsp soy sauce (or miso paste)
1 tbsp horseradish sauce or creamed horseradish
50 ml vegetable stock
3 tbsp Steirerkraft Pumpkin Seed Oil PGI
salt, pepper, chili

Fried Scarlet Runner Beans

100 g Steirerkraft Styrian scarlet runner beans PDO, ready-to-eat
for coating: flour
egg
breadcrumbs
salt
vegetable oil for frying

Parmesan Foam

50 g Parmesan (freshly grated)
5 tbsp whipping cream
200 ml vegetable stock

Plating with the One-Hour Egg

4 eggs (cooked for 1 hour at 63 °C / 145 °F)
4 tbsp beetroot, cooked (small diced)
a little pea shoots or watercress

Scarlet runner beans ready-to-eat

425ml

€ 3,99 incl. VAT, excl. shippingAdd to basket

Dosen mit steirischen Käferbohnen, grüne Verpackung, Nahaufnahme.

Pumpkin seed oil Premium

500ml

€ 17,00 incl. VAT, excl. shippingAdd to basket

Kürbiskernöl Flasche auf schwarzem Hintergrund, Steirer Kraft Marke.

Preparation

For the so-called one-hour egg, the egg is cooked for exactly one hour at a constant temperature of 63 °C (145 °F) in a steam oven, sous vide cooker, or combi steamer. This creates an exceptional texture: the egg white stays creamy and delicate, while the yolk retains its velvety, almost sauce-like consistency. After one hour, carefully crack the egg open and serve it while still warm.
As an alternative to the one-hour egg, this recipe can also be prepared with a poached egg.
For the scarlet runner bean cream, blend all the ingredients in a high-speed blender on full power for about 1 minute and season to taste. The cream shouldn’t be too firm – aim for a very creamy consistency. Adjust with a little more pumpkin seed oil, stock, or vinegar as needed.
Scarlet runner beans can actually be breaded! To do this, rinse the beans and drain them well. Coat the beans in turn in flour, beaten and salted egg, and finally breadcrumbs. Then briefly deep-fry the beans in hot vegetable oil and drain on paper towel.
For the Parmesan foam, bring the grated Parmesan to a boil in the stock and cream, then froth with a hand blender just before plating.
Plate creatively: spread the scarlet runner bean cream on the plate, place the one-hour egg in the centre, and arrange small piles of the diced beetroot around it. Drizzle a little Parmesan foam over the top and finish by scattering the warm fried scarlet runner beans across the plate. Garnish with cress and finish with a splash of pumpkin seed oil just before serving.

Don't tell anyone

If you’ve prepared the one-hour eggs in advance and want to reheat them from cold, dip them into warm vinegar water and let them sit gently for 3 minutes. This brings the egg back to the right temperature for plating.