Green Beans, Balsamic and Boiled Eggs

French Country Cooking with Edward Delling-Williams

Green Beans, Balsamic and Boiled Eggs

Servings 2 servings
Author Chef Edward Delling-Williams


  • 3 ⅓ cups String beans (ends trimmed)
  • 2 tbsp Balsamic vinegar
  • 3 Eggs
  • Extra virgin olive oil
  • ½ tsp Nigella Seeds
  • Maldon salt


  • Place green beans in a large pot and cover with water. Bring to a boil, then cover and cook until tender-crisp (about 3 minutes max), then cool in an ice bath for no more than 3 minutes, then drain. You want a nice fresh sound and squeak when you eat them.
  • While the green beans are cooking, steam the eggs. Fill a bowl with cool water and ice cubes. Place the eggs in a steamer basket set over a few inches of boiling water, cover, and cook for 7 minutes max. You are looking for a soft-boiled egg as they are delicious.
  • Use a slotted spoon to transfer the eggs directly to the ice-water bath for a few minutes. Remove one egg, tap its rounded edge on your countertop to crack the shell, peel off the shell from that end, then cut each egg in half.
  • In a large bowl combine balsamic, oil, salt, and pepper and a pinch of Nigella Seeds. Toss in the green beans.
  • Add extra salt and pepper if desired. Dress on a plate and put the cut half eggs on and finish off the with another small pinch of Nigella Seeds. Eat and be merry!