Air Fryer
Air Fryer Boiled Eggs
Boiled eggs in the air fryer with no water: 6 minutes runny, 7 jammy, 9 hard. Why the iced water matters and why you test one first.
Ingredients
- 2 large eggs, at room temperature (cook up to 6 in one layer)
- A large bowl of iced water
- Flaky salt and black pepper
Method
- Heat the air fryer to 180°C (355°F).
- Put the eggs in the basket in a single layer, straight from room temperature. No water.
- Air fry for 6-6.5 minutes for a runny yolk, 7 minutes for jammy, or 9 minutes for hard.
- Lift them straight into the iced water and leave for a few minutes, until cool enough to handle.
- Crack and peel, then season with salt and pepper.
Notes
- Cook one egg first. Air fryers vary more with eggs than with anything else, so note your own timing.
- Room-temperature eggs give the most predictable result. Eggs straight from the fridge need a minute longer.
- The iced water stops the cooking. Skip it and a jammy egg carries on into a hard one.
- Eggs a week or two old peel more easily than very fresh ones.
- Some recipes use a lower heat for longer, around 130-140°C (265-285°F) for 11-15 minutes. Either works; stick to one and adjust.
- Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.
More More Air Fryer Recipes
Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.
Recipe source: BBC Good Food (Middle East edition), air fryer boiled eggs: room-temperature eggs in one layer in a 180°C (355°F) air fryer, 6-6.5 minutes for a runny yolk, 7 minutes jammy, 9 minutes hard, then briefly into ice-cold water. Corroborated in method by Rachel Cooks, Food Network Kitchen and Sweet Peas and Saffron, which use a lower setting (about 130-140°C (265-285°F)) for longer (11-15 minutes) with an ice bath of about 5 minutes. Air fryers vary, so test one egg first.