If you’ve ever wanted those silky-soft poached eggs—runny yolk, tender whites—but never mastered the stovetop method, this easy air fryer technique is your new go-to. With no boiling water, no swirling, and no babysitting, you’ll enjoy perfect poached eggs every time. This method is not only quick but also lets you cook multiple eggs at once. Let’s walk through everything—ingredients, setup, timing, and helpful pointers—to get consistently flawless eggs.
(Ingredients)
- Eggs (however many you want to make—use as many ramekins as fit)
- ½ tsp vegetable oil or sunflower oil to coat each ramekin
- Water, enough to fill each ramekin about three-quarters full (or roughly 2–3 tablespoons)
- Optional: salt, pepper, or any seasoning you like to sprinkle after cooking
Step-by-Step Instructions (Overview)
- Prepare ramekins: Lightly oil each small heat‑safe ramekin—this helps the egg release cleanly.
- Add water: Fill each ramekin about ¾ full with water; this creates the steam needed to poach.
- Heat the water (optional): A brief preheat step ensures the water is hot or simmering before the egg enters.
- Add the egg: Crack an egg into each ramekin, being careful not to break the yolk.
- Air-fry: Cook at around 180–200 °C (160–190 °C is also common) for 5–8 minutes, depending on how runny you like the yolk.
- Serve: Use a slotted spoon to lift the egg out, drain off any excess water, and serve immediately.
Expert Tips & Tricks
- Fresh eggs are best. Fresher whites hold their shape better, giving you prettier poached eggs.
- Preheat if you like. Heating the water for a few minutes before adding the egg helps create immediate steam. Many cooks heat at 200 °C for 5 minutes until the water simmers.
- Timing for yolk preference:
- Runny: ~5 minutes
- Medium: ~6–7 minutes
- Jammy/set: ~8 minutes
- Avoid overcrowding. Give each ramekin room so air can circulate—crowding leads to uneven cooking.
- Be careful when removing. Ramekins get hot fast. Use tongs or mitts, and gently loosen the egg before lifting.
- Silicone cups or ramekins both work—just make sure they’re heat-safe. Silicone is easier to pop out, but ceramic heats more evenly.
- Seasoning: You can season before cooking (like a sprinkle on the egg) or after—both work fine.
Serving Ideas
Poached eggs are a breakfast superstar. Here are some great ideas:
- On avocado toast topped with chili flakes and a squeeze of lemon
- Over a grain bowl with roasted veggies and greens
- Nestled on toast with smoked salmon
- As the star in eggs benedict with hollandaise sauce
Whatever you choose, these eggs elevate the dish with that rich, velvety yolk that acts as its own sauce
air fryer poached eggs
Description
Quick, easy air fryer poached eggs with smooth whites and runny yolks—no stovetop, no swirling, just perfect results every time.
Duration
- Prep: 2–3 minutes
- Cook: 5–8 minutes
- Total: ~10 minutes (plus air fryer preheat if needed)
Ingredients
- Eggs (number depends on how many ramekins you have)
- ½ tsp vegetable or sunflower oil per ramekin
- Water to fill each ramekin about ¾ full
- Optional: Salt, pepper, or seasoning after cooking
Instructions
- Lightly oil each ramekin.
- Fill ramekins about three-quarters full with water.
- (Optional) Preheat in the air fryer at ~200 °C for 5 minutes until water simmers.
- Crack one egg into each ramekin.
- Air fry at ~180–200 °C for:
- 5 min for runny yolks
- 6–7 min for medium
- 8 min for jammy/set yolks
- Carefully remove ramekins, use a spoon to lift the poached egg from the water.
- Season if desired and serve immediately.
