A viral TikTok claims it will save you a lot of peeling when you make egg salad.
Jamie Fielding’s method for no-peel, baked eggs makes an absolutely recognizable egg salad.Here’s my setup: a loaf pan, raw eggs and a water bath in a 9-by-13-inch cake pan.The bottom of my loaf pan is angled and smaller, so I used an even six eggs hoping to get a similar thickness. Since breaking the yolks is undesirable if you’re aiming to get a facsimile of boiled eggs, I just let the yolks fall where they may.
Fielding takes them out of the pan quickly in her video, and I think that’s a good idea in general, to prevent the dreaded gray-ringed yolk that results from iron and sulfur reacting together with overcooking. They came out of the loaf pan with no problem, much to my surprise; one of my main worries about this hack was that time saved with no peeling would just be transferred to scrubbing.They are cooked, but perhaps a tad under-done for egg salad.
As much as I like this egg salad inspo, though, my favorite thing to learn from Fielding is a willingness to experiment even if it results in some failures. She said she’s even tried to come up with a baked method for deviled eggs, so far without success, but I love her gustatory gusto.
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