I Tried the Popular Method for No-Peel Eggs and It’s Perfect for Your Summer Salad

As a self-proclaimed egg connoisseur, I’ve cooked eggs a myriad of ways. Sunny-side-up, over-easy, over-medium, over-hard, soft-scrambled, hard-boiled, soft-boiled, jammy eggs … you name it, I’ve tried it. So when I saw Jamie Fielding’s method for making no-peel eggs, which I’ve never seen before, I knew I had to try it because, well, I’m always down for an egg-focused experiment.

Fielding’s Instagram account (@jamiefielding_) is all about healthy-ish, easy meals and kitchen hacks, and she blew a lot of people’s minds with her no-peel eggs recipe. In the caption, Fielding notes that it’s perfect for egg salads, potato salads, Cobb salads, and more. If peeling eggs is the bane of your existence, you’re going to want to try this.

Get the recipe: No-Peel Eggs

You’ll start by greasing a loaf pan with some oil using a dry paper towel to spread it. Fielding uses avocado oil, but I used extra-virgin olive oil because it’s what I had on hand. Crack the eggs into the loaf pan, then place the loaf pan into a 9×13-inch baking dish. Add enough water to the baking dish so that the water line is the same height as the eggs.

Next, put the baking dish — with the loaf pan inside — into a preheated 350°F oven, being careful to not spill the water all over yourself and your kitchen floor. Bake the eggs for 30 minutes, then take them out of the oven. Run a spatula around the perimeter of the baked eggs to help loosen them from the pan, then flip the eggs onto a cutting board. Slice the eggs and serve or prep as desired.

This method of making eggs produces a texture that is similar to boiled eggs, with the whites and yolks set but not overcooked — no gray rings or dry, crumbly yolks here! My eggs did stick a little to the glass loaf pan I used, but I was able to scoop the remainder out with my spatula. Because the eggs get chopped up anyways, I wasn’t too concerned about them all turning out at once. The chopped eggs made a wonderful addition to a grain bowl I whipped up.

Time-wise, I feel like it’s faster to boil eggs over the stove, throw them into ice water, and peel them, but it’s definitely a messier process. So, if you need to make a lot of eggs at once this is a simpler method and you’ll only end up with one dish to wash. For applications like deviled eggs and the grated egg avocado toast, however, you’ll still need to boil your eggs the old-fashioned way.

1. Use a nonstick loaf pan, if you have one. My glass loaf pan is excellent for banana bread (especially because I line it with parchment paper), but eggs? Not so much. A nonstick pan is ideal when cooking eggs over the stove to minimize sticking, and the same is true when you’re baking them in the oven.
2. Fill the baking dish in the oven. While it’s totally doable to fill the baking dish with water and carefully place it in the oven, an easier approach is to add the water once the dish is already in the oven. Simply place the loaf pan with eggs into the larger baking dish, put both dishes in the oven, and pour the water in using a measuring cup. I use the same approach when making crème brulée, where the risk of spilling the water onto the floor (or into the ramekins) is even greater.
3. When it’s time to clean up, soak the loaf pan in soapy water. If you find that there’s a stubborn ring of hardened egg in your loaf pan, skip the intense scrubbing and simply fill the dish with warm, soapy water. This will make it much easier to clean.