Ein Gericht mit gekochten Eiern, frischem Spinat und Kartoffeln auf einem weißen Teller, umgeben von frischen Zutaten und Küchenutensilien

60-minute egg with spinach and potatoes

Source: https://www.gefu.com/rcp_recipe/60-minute-egg-with-spinach-and-potatoes

Total time:

75 Minutes

Difficulty:

advanced

First, rinse the rice and cook it according to the package instructions together with the lime leaves. Remove the leaves once the rice is cooked.
Cook the rice noodles according to the package instructions, then rinse them under cold water and toss with a little sesame oil to prevent them from sticking together.
Meanwhile, prepare the vegetables: finely slice the red cabbage, cut the broccoli into small florets, peel the carrots and spiralize one of them while cutting the other into sticks. Cut the cucumber into long, thin ribbons, slice the green parts of the spring onions into thin rings and the white parts into slightly larger pieces. Cut the avocado into wedges and dice the mango.
Place the broccoli and red cabbage separately into a MILO food storage container, leaving two of the locking clips open. Microwave each at 1000 W for 1 minute and 20 seconds to steam the vegetables.
Heat some oil in a large frying pan and sauté the broccoli, white parts of the spring onions, and red cabbage one after another with a little salt.
Blanch the edamame in boiling water and then rinse under cold water. Cook for at least 2 minutes to help it keep longer, as cooking helps eliminate germs.

For the soy sauce:

Peel the garlic and press it into the soy sauce. Then mix with all the remaining ingredients.

For the spicy mayo:

Simply mix the sriracha and mayonnaise together.

For the sticky tofu:

Pat the tofu dry, then cut it into cubes.
Heat a little oil in a frying pan. Meanwhile, coat the tofu with cornstarch.
Fry the tofu until crispy on all sides, then add about 4–5 tbsp of the soy sauce mixture and remove the pan from the heat. Continue stirring until the tofu cubes are completely coated in the sauce. Reheat briefly if necessary.
Prepare the veggie sticks in the oven or frying pan according to the package instructions.

For the marinated egg:

Boil one or two eggs until medium-hard, then cool them under cold water and peel.
Place a piece of cling film over a small bowl and add about 2–3 tbsp of the soy sauce. Place the boiled egg in the sauce, wrap it tightly in the cling film, and leave it to marinate overnight.

Now it's time to assemble the boxes!

1. Box: Colorful Asian-style salad with rice noodles

Place the rice noodles in the small compartment.
For the large compartment, combine about 90 g of edamame, the carrot sticks, 1/3 of the red cabbage, a small handful of the green parts of the spring onions, and the sautéed white parts of the spring onions. Add about 3 tbsp of the soy sauce and place the vegetables in the large compartment. Top with avocado slices and spicy mayo.
When ready to eat, mix the rice noodles with the vegetables.

2. Box: Soy-marinated egg with vegetables and rice

Place the mango in the small compartment and spread 1/3 of the cooked rice across the bottom of the large compartment. Top with 1/3 of the red cabbage and ½ of the broccoli.
The next day, add the marinated egg and pour about 3 tbsp of the sauce over the ingredients in the large compartment.

3. Box: Sticky tofu with edamame and vegetables

Place 1/3 of the rice in the small compartment. Arrange the cooled sticky tofu, spiralized carrot, remaining red cabbage, and about 80 g of edamame in the large compartment.
The evening before eating, pour about 3–4 tbsp of the soy sauce over the vegetables and rice.

4. Box: Veggie sticks with spicy mayo and rice

Place the veggie sticks in the small compartment and top with spicy mayo.
In the large compartment, arrange the cucumber, edamame, and remaining broccoli on top of the rice.
The evening before eating, pour about 3–4 tbsp of the soy sauce over the vegetables and rice.
Sprinkle all boxes with a little sesame and some of the green parts of the spring onions.

Enjoy!

Ingredients

Portions

1.5		Eggs
150	g	fresh spinach
0.5		Shallots
0.5	EL	Butter
87.5	g	Potatoes
		Salt
		Pepper
		Nutmeg

Preparation

Heat a sous vide bath to 60°C - 63°C.

Carefully crack two eggs into individual small vacuum bags, making sure not to break the yolks. Seal the bags airtight using a vacuum sealer pump, and let them cook in the sous vide bath for approximately 60 minutes. Optionally, weigh them down to ensure they are fully submerged in water.

Peel and quarter the potatoes, then cook them in salted water until tender.

Finely dice the shallots and sauté them in a wide pot with butter. Add the spinach, cover the pot with a lid, and cook until wilted for about 5 minutes. Season with salt, pepper, and nutmeg to taste.

Clean and wash the spinach, then arrange it on plates together with the potatoes. Remove the vacuum bags from the water bath, open them, carefully lift out the eggs, and place them on top of the spinach. Lightly season with salt and pepper.

The 60-minute egg with spinach and potatoes is a special recipe for anyone who loves simple ingredients but is looking for an extraordinary culinary experience. Thanks to the particularly gentle cooking method, the egg develops a unique consistency: the yolk becomes incredibly creamy and velvety, while the egg white takes on a delicate, almost pudding-like texture. It is precisely this texture that makes the 60-minute egg a true highlight of modern cuisine.

The slow-cooked egg is served on a bed of fresh, flavorful