AIR FRYER POACHED EGGS

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AIR FRYER POACHED EGGS

Poached eggs in the air fryer are a simple yet classic brunch and breakfast option! This recipe is for you if you enjoy the soft, runny texture of poached eggs but aren’t quite skilled at cooking them on the stovetop with boiling, swirling, and vinegar!

prep time: 5 MINUTES
cook time: 6 MINUTES
total time: 11 MINUTES
By: Chihyu 

Ingredients:

  1. Spray either avocado or olive oil
  2. two large eggs
  3. season with salt and pepper to taste.

Instructions:

  1. Preheat the air fryer to 400°F (204 °C) for 5 minutes.
  2. Spray 2 ramekins with oil. Add ¼ cup room temperature water to each ramekin and crack 1 egg per cup.
  3. Carefully transfer the ramekins to the heated basket. Air fry at 360°F (182 °C) for 5 minutes.
  4. Run a small teaspoon inside the cup and along the ring to help “release” the egg. Air fryer for another 1-2 minutes.
  5. Carefully slide the egg out to a strainer. Drain the water and season with salt and pepper before serving.

Notes:

  • All the eggs used in this recipe are refrigerated (i.e. not at room temperature). The size of the air fryer is 5.8 qt. and the brand is Instant Pot Vortex air fryer.
  • Some people add hot water to the ramekin to “poach” the eggs. I did not find it necessary.
  • Do experiment with your own cook times. Use this recipe as a reference guide and expect a little trial-and-error until you get a handle on your own cookware.
  • Test with 1 to 2 eggs first before you try a larger batch. Do not overcrowd the basket.
  • You don’t need to add vinegar to the water.
  • The following factors might affect your cook times and temperatures: egg size (even the same carton of eggs come in different sizes), room temperature eggs vs. chilled from the fridge, bake ware material, bake ware size, egg quantities (in volume), and air fryer brand/size/model.

Tips:

  • Be gentle: Poached eggs are delicate be careful when you spoon the egg out of the ramekin.
  • Be careful not to overcook: Until you have your cooking times down, check eggs early and often so as to not overcook them. Remove just a tad before you think they’re ready.
  • Use room temperature water. I don’t pre-boil water, as this adds more time with little difference in cooking time or texture. If you wish, put the water in while preheating the fryer.
  • Submerge the egg fully in water in the ramekin to poach the whole egg evenly.
  • Do experiment with your own cook times. Use this recipe as a reference guide and expect a little trial-and-error until you get a handle on your own cookware.

Nutrition Facts:

serving: 1 serving, calories: 101 k cal, carbohydrates: 1 g, protein: 6 g, fat: 8 g, saturated fat: 2 g, polyunsaturated fat: 1 g, monounsaturated fat: 4 g, trans fat: 0.02 g, cholesterol: 186 mg, sodium: 73 mg, potassium: 69 mg, sugar: 0.2 g, vitamin a: 270 iu, calcium: 28 mg, iron: 1 mg

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