Have you ever faced the daunting task of peeling dozens of eggs for a large egg salad? Perhaps you’ve tried various techniques like using older eggs, splashing them with cold water, plunging them into ice water, or employing specific cracking methods. But imagine if you could completely eliminate the need to peel those eggs.
Indeed, it’s possible to prepare a substantial batch of egg salad without peeling a single egg!
Many years back, I worked as a baker in a middle school kitchen where the cafeteria staff prepared meals from scratch. They had their own clever cooking shortcuts way before the term “hack” became popular. Such tricks included blending melted butter with peanut butter for easier spreading, and layering lasagna with raw noodles to be cooked the next day. However, their method for preparing eggs for egg salad was something I found quite unbelievable at the time.
When it came time to whip up egg salad, they would use a large kettle to heat the water just to a simmer. Then, they’d crack a bunch of eggs into a deep pan or bowl and gently set it to float in the simmering water, covering the kettle to let the eggs cook.
Once cooked, the eggs were transferred to a large grater attached to a stand mixer, shredding them perfectly to mix into egg salad for a whopping 400 students. This method was pure genius, especially since the eggs would end up chopped anyway.
Lately, I’ve noticed this technique being adopted for use in Instant Pots, which prompted me to appreciate the ingenuity of those cafeteria workers once more.
Crafting Egg Salad Without the Hassle of Peeling
Begin by setting up a Dutch oven or a wide soup pot, ensuring space for steam to circulate around your cake pan, which should be about eight or nine inches in diameter. The key is to use a cake pan or a similar flat-bottomed vessel so the eggs lay flat and cook uniformly. Add an inch and a half of water to the pot, bring it to a boil, then lower to medium-low and cover.
Quick Tip!
Eight to 10 eggs fit nicely in an eight-inch pan, while 12 to 14 eggs are ideal for a nine-inch pan. If cooking more, ensure they have enough room and adjust cooking time accordingly.
Grease the pan or bowl, crack the eggs into it, and gently lower it into the simmering water. If the pot is deep, consider using oven mitts as the pan will float. If it tilts, stabilize it briefly with a spoon until the eggs settle evenly. Then cover the pot.
Once the water returns to a boil, adjust the heat to low. Keep the water gently simmering, not boiling, and let the eggs cook for about 15 minutes.
To test if the eggs are done, poke the center with a paring knife; the eggs should be firm. Remove the pan immediately with oven mitts (avoid spilling any water into the eggs) and flip it onto a cutting board or into a container. Let them cool, then chop and chill.
You can use any egg salad recipe that suits the number of eggs you’ve cooked. I love a Mediterranean-inspired egg salad with lemon vinaigrette, celery, capers, grape tomatoes, and olives. The cafeteria ladies usually went with a simple mix of mayo and mustard, and it was always a crowd-pleaser.
This technique is a game-changer for these and other egg salad recipes:
- Quick and Easy Egg Salad Sandwich
- Deviled Egg Salad
- Curried Egg Salad With Mango Chutney
- Tarragon Egg Salad
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
