Egg Salad Without Peeling Eggs
A simple Egg Salad Without Peeling Eggs method: steam cracked eggs in a cake pan, cool, chop, and season for a quick, mess-free salad.
Servings
Ingredients
- Neutral oil for greasing
- Eggs quantity as desired; typically 8–10
Instructions
Prepare the pot
- Place a Dutch oven or wide soup pot on the stovetop. Add approximately 1½ inches of water to the pot. Bring the water to a boil, then reduce to medium-low heat and cover to maintain a gentle simmer.
Prepare the pan
- Lightly grease an 8–9-inch round cake pan or flat-bottomed heatproof bowl with oil. Crack the eggs directly into the pan, allowing them to form an even layer.
Steam the eggs
- Using oven mitts, carefully lower the cake pan into the pot of simmering water. The pan will float slightly. If it tilts, gently press the opposite side with a spoon until the eggs settle into an even layer. Cover the pot.
Cook
- Once the water resumes boiling, lower the heat to maintain a gentle simmer. Cook the eggs for approximately 15 minutes.
Check doneness
- Insert the tip of a paring knife into the center of the eggs. If the knife comes out clean and the eggs appear set, they are fully cooked. If not, continue steaming for an additional 1–2 minutes.
Remove and cool
- Carefully remove the pan from the pot using oven mitts, ensuring water does not enter the pan. Invert the cooked eggs onto a cutting board or storage container. Allow to cool completely.
Chop and store
- Once cooled, chop the eggs into the desired size. Refrigerate until ready to use in egg salad preparations.
Notes
This method of preparing Egg Salad Without Peeling Eggs is naturally gluten-free.
To ensure the final salad remains gluten-free, serve with:
To ensure the final salad remains gluten-free, serve with:
- Certified gluten-free bread, crackers, or wraps
- Gluten-free seasonings and condiments (e.g., mayonnaise, mustard)