Air Fryer Poached Eggs
Description
Perfectly poached eggs in the air fryer — no swirling, no vinegar, no stovetop stress. Just a ramekin, water, and 6 minutes. Works for runny, soft-set, or firm yolks every time.
Ingredients
- 3 large eggs, 1 per ramekin
- 3 water, room-temperature water per ramekin
- Salt and freshly cracked black pepper, to taste
- Flaky sea salt, fresh chives, smoked paprika, everything bagel seasonin
Instructions
- Spray or oil the inside of each ramekin thoroughly — sides and bottom. Don't skip any spots; even a small ungreased area can cause sticking.
- Pour ¼ cup (3–4 tablespoons) of room-temperature water into each greased ramekin. The water should be deep enough to nearly submerge the egg once it's added.
- Crack each egg into a small bowl first, then gently slide it into the water-filled ramekin. This prevents shell fragments and lets you lower the egg in carefully without breaking the yolk.
- Carefully place the filled ramekins into the air fryer basket in a single layer, moving slowly to avoid sloshing. Do not stack or crowd the ramekins.
- Cook at 360°F for 5–6 minutes for a runny yolk (classic), 6–7 minutes for soft-set, or 8–9 minutes for firm. Do not open the air fryer more than once; heat escapes and extends timing. On your first batch, check 1 minute before minimum time.
- Using oven mitts, carefully remove ramekins from the basket. Run a silicone spatula around the inside edge to loosen. Hold over a slotted spoon and gently tip the ramekin to slide the egg out. The strainer drains excess water before plating.
- Season with salt and pepper. Serve immediately on toast, over greens, in eggs benedict, or on any dish that calls for a poached egg. Do not let it sit — the hot egg continues cooking as it rests.
Equipment
- Cooking Spray
- Muffin Tin or Small Ramekins
Notes
| Doneness | Time at 360°F | Yolk texture |
|---|---|---|
| Very runny | 4–5 min | Completely liquid, warm |
| Runny (classic) | 5–6 min | Flowing liquid yolk — perfect for eggs benedict |
| Soft-set / jammy | 6–7 min | Thick, flowing but not runny — great for bowls |
| Firm | 8–9 min | Mostly set, slightly soft center |
| Hard set | 10–11 min | Completely set, no flow |
Pull the egg out of the ramekin immediately after cooking — the hot ceramic continues cooking it for 30–60 seconds. For make-ahead: slide finished eggs into an ice bath for 90 seconds, then refrigerate in cold water for up to 2 days. Reheat in simmering water for 1–2 minutes. Ramekin must be ceramic or glass — silicone does not conduct heat well and produces uneven results.
Nutrition
Serving: 1ServingCalories: 72kcalCarbohydrates: 0.4gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 186mgSodium: 72mgPotassium: 69mgSugar: 0.2gVitamin A: 270IUCalcium: 29mgIron: 1mg