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Make perfect air fryer jammy eggs in just 10 minutes — firm whites with a rich, custardy yolk ideal for ramen, salads, avocado toast, and grain bowls. No boiling water needed.

Air Fryer Jammy Eggs

5 from 4 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings

Description

Perfect air fryer jammy eggs every time — firm whites with a rich, golden, custardy yolk. No boiling water needed. Ready in 10 minutes, ideal for ramen, salads, grain bowls, and avocado toast.

Ingredients 

  • 4 large eggs
  • 2 cups water, ice cold, with ice

Instructions

  • Fill a large bowl with 2 cups water and plenty of ice. Set aside where you can reach it quickly — you will need it the moment the eggs come out of the air fryer.
  • Preheat air fryer to 270°F: Preheat your air fryer to 270°F (130°C) for 3–4 minutes
  • Place 4 large eggs, room temperature directly in the air fryer basket in a single layer, not touching each other. No oil or spray needed — they cook in their shells. They may roll slightly; that is fine.
  • Air fry at 270°F for 10–11 minutes, for classic jammy eggs.
  • The moment the timer goes off, use tongs to transfer 6 large eggs, room temperature immediately into the ice bath. Let them sit in the ice water for exactly 3–4 minutes to stop carryover cooking and lock in the jammy yolk.
  • Tap each egg on a cutting board and roll gently to crack the shell all over. Peel under a thin stream of cool running water — the water gets under the membrane and the shell slides off cleanly. Slice in half and serve immediately, or store unpeeled in the fridge.

Equipment

  • Air Fryer
  • Baking Pan, optional
  • Cooking Spray, optional
  • Parchment Paper, optional

Notes

Doneness guide at 270°F:
  • 8–9 min = soft-boiled (runny yolk)
  • 10–11 min = classic jammy (custardy, thick yolk) ← recommended
  • 12 min = jammy-medium (yolk set at edges, creamy center)
  • 13–15 min = hard-boiled (fully set)
Room temperature eggs produce the most consistent results. Add 30–60 seconds for cold eggs from the fridge.
Ice bath is non-negotiable — skip it and carryover cooking pushes the yolk past jammy.
Peeling tip: Peel under running water — it gets under the membrane and the shell slides off cleanly.
Storage: Unpeeled up to 5 days in fridge. Do NOT freeze — ruins the yolk texture.
Soy marinated eggs: Marinate peeled jammy eggs in 3 tbsp soy sauce + 3 tbsp water + 1 tbsp mirin + 1 tsp sesame oil + 1 clove minced garlic for 4–12 hours in the fridge.

Nutrition

Serving: 1ServingCalories: 72kcalCarbohydrates: 0.4gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 186mgSodium: 77mgPotassium: 69mgSugar: 0.2gVitamin A: 270IUCalcium: 32mgIron: 1mg