Air Fryer
Air Fryer Poached Eggs
Poached eggs in the air fryer with no swirling and no vinegar. The ramekin method, the times for runny and firm, and how to lift them out safely.
Ingredients
- 2 eggs
- A little butter or oil, for the ramekins
- Boiling water from the kettle
- 2 slices of sourdough, toasted and buttered
- Salt and black pepper
Method
- Lightly grease two ramekins.
- Fill each one about halfway with boiling water from the kettle.
- Crack an egg into each ramekin.
- Air fry at 200°C (390°F) for about 6 minutes for a soft, runny centre, or up to 8 for firmer.
- Lift the ramekins out carefully with tongs. They and the water are very hot.
- Lift each egg out with a slotted spoon and put it on hot buttered toast.
- Season with salt and black pepper.
Notes
- No swirling and no vinegar. The ramekin holds the egg together, which is the part that goes wrong in a pan.
- Use water that has just boiled. Cold water adds minutes and the white sets unevenly.
- Machines vary by about a minute either way. Do one test egg and note your time.
- Lift the ramekins with tongs, never fingers. Boiling water in a small dish stays dangerous for longer than you expect.
- Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.
Watch it
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: Method corroborated across published air-fryer poached egg recipes: My Food Story, Summer Yule and Morphy Richards. Greased ramekins filled about halfway with boiling water, an egg cracked into each, air fried at 200°C (390°F) for about 6 minutes for a soft centre and up to 8 for firmer, then lifted out with tongs and the egg taken out with a slotted spoon. Sources say to test your own machine, since it can vary by a minute either way.