Air Fryer Poached Eggs
So, I’ve got to tell you—when my mate first suggested poaching eggs in the air fryer, I thought she’d finally lost the plot (sorry, Jen!). I mean, isn’t the air fryer already busy crisping everything else under the sun? Anyway, one rainy Saturday morning with just a lonely egg in the fridge and zero patience for boiling water, I gave it a whirl. Let me tell you, it’s nowhere near as scary as it sounds—and yes, the first few times were a bit of a mess. But now? I actually look forward to it, even if I do still mutter under my breath about cleaning out those little ramekins.
Why This Is THE Thing I Make When I’m Starving (Or Hungover)
I make this pretty much every weekend when I want something fast that feels just a little bit posh. My family goes slightly bonkers for these eggs because it feels like café brekky without wearing real pants. (Honestly, the fact that you don’t have to faff about with swirling vinegar water is a lifesaver.) There was a time when my son would only eat eggs if they were shaped like a smiley face, but then he tried one of these and now he just says, “Mum, can I have three?” It’s also perfect when I want to get fancy with avocado toast, which, let’s face it, I do way too often.
What You’ll Need (and What You Could Probably Swap)
- Fresh eggs—any will do; I find backyard eggs have the best yolk colour, but supermarket’s fine
- A splash (about a tablespoon) of water
- Nonstick spray or a dribble of oil (I actually just use whatever’s closest on the counter)
- Salt & pepper—to taste (or a cheeky dash of chilli flakes if you’re into that sort of thing)
- Optional: Sometimes I add a sprinkle of smoked paprika, or swap regular water for veggie broth if I’m feeling extra
- Ramekins or small bowls that fit in your air fryer; my nan always swore by glass, but honestly, anything oven-proof is fine… I’ve even used a silicone muffin cup in a pinch
How I Actually Make These—No Judgement Please
- First, I lightly grease the inside of the ramekin—usually with a bit of olive oil on a paper towel, but sometimes I just spritz it if I can find the spray. Pop about a tablespoon or so of water into the bottom of each ramekin. (At this point, I usually remember I forgot to preheat the air fryer… so, do that now at around 340°F/170°C! Or just stick it in cold. Who cares?)
- Crack an egg directly into the ramekin—don’t worry if the white looks a bit stringy; it can be a vaguely surreal sight. Sprinkle with salt, pepper, and anything else you fancy.
- Place the ramekin into the air fryer basket. I try not to slosh water everywhere, but it happens, and life goes on. Cook for 6-8 minutes, depending how runny you like your yolk—6 is usually a bit oozy, 8 is fairly set. Actually, on second thought, if your air fryer runs hot (like my old one did), peek at it at 5 minutes.
- This is where I usually poke at the white with a fork to make sure it’s not see-through. If it’s wobbling too much, give another minute. Don’t sweat if the top looks a smidgen odd—once you pop it out, it rights itself (sort of).
- With a tea towel (or an oven mitt if you want to be fancy), lift out the ramekin, slide a spoon around the edge, and ease the egg out. It’s totally normal if it needs a bit of encouragement.
Some Notes I Learned the Hard Way
- If you forget the water, the egg bakes instead and, well, it’s a different breakfast (still decent with a heap of cheese, honestly).
- The eggs will keep cooking for a minute after you take ’em out, especially if you leave them sitting in the hot ramekin. So, I tend to get distracted and end up with a slightly firmer yolk.
- I’ve actually found that fresher eggs hold their shape better, but, you know, we can’t all be chicken owners.
My Trials and Tribulations (aka Variations That Worked… and Didn’t)
- I tried swirling a knob of butter under the egg and, wow, it’s good—but messy to clean.
- Once, I added a pinch of curry powder on a dare—it was weird, but not terrible; wouldn’t shout about it though.
- Swapping in coconut water… yeah, don’t do that. It sounded tropical but tasted a bit off.
- Oh, and I’ve plopped spinach leaves underneath—gives you a greens boost, but they wilt down to almost nothing.
What If I Don’t Have… (Equipment thoughts)
Look, if you don’t have a ramekin, I once used a coffee mug (one that survived the dishwasher, that is) and just kept an eye on it. Works fine. No fancy gadgets needed—though if you’re curious about a good air fryer, here’s a guide I found handy the last time mine bit the dust.
Got Leftovers? Storage (Not That I Ever Have Any)
You can fridge these eggs in an airtight container—they’ll keep for about a day or so, though honestly, in my house they never last that long. If you do, I recommend dunking them in hot water for a minute to rewarm. Microwaving gets wonky, in my humble opinion.
How I Love Serving This (And an Odd Family Tradition)
My top pick? Stacked high on crusty sourdough with a giant swirl of hot sauce, then a little wedge of lemon on the side—sounds odd, but that bit of zip? It’s what I grew up with. My partner is partial to a poached egg over reheated curry (it does work). Or there’s always that trusty option: on a buttered English muffin with some greens. Here’s a link for a punchy green sauce if you want to get extra jazzy—it’s brilliant over the top.
If I Could Offer One Pro Tip From My Own Disaster
I once tried to rush the cooking by cranking up the temp to 400°F thinking I’d save a minute. Nope—ended up with a rubbery hockey puck. So, go slow, be patient, and peek often. Oh, and cover with foil if the top is cooking waaaay faster than the center.
Eggy FAQs From The Family Group Chat
- Can I poach more than one egg at once? Yep, as long as your air fryer basket has space. Just try to use the same size ramekins or mugs so things cook evenly.
- Can I use a silicone muffin cup? Absolutely. It’s actually easier to pop the egg out, if a bit wobbly when moving it. Speaking from experience—don’t drop it in transit!
- What if my egg white is still a bit runny? Chuck it back for another minute. Air fryers do their own thing (plus they’re all a bit eccentric).
- Can I poach with egg beaters or substitutes? I’ve never tried, but my cousin swears it works (she’s a gym junkie though… take it with a pinch of salt).
- Do I need to cover the ramekins? I don’t, but if you’re after the perfectly silky top, a bit of foil does help distribute the heat. Totally optional though.
Anyway, that’s the long and short of it. If you find yourself staring at an egg and not wanting to clean a pot, give it a go. And if you stumble on a wild combo that works, drop me a message! I’m always game for experimenting (except with coconut water—lesson learned).
Ingredients
- 4 large eggs
- 1 cup water, divided
- 1 teaspoon white vinegar
- Cooking spray or butter, for greasing ramekins
- Salt, to taste
- Black pepper, to taste
- Chopped fresh herbs (such as chives or parsley), optional
- Crusty toast, to serve (optional)
Instructions
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1Lightly grease 4 small ramekins with cooking spray or butter.
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2Pour about 1/4 cup water into each ramekin, then add a few drops of vinegar to each.
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3Crack one egg into each ramekin, being careful not to break the yolk.
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4Place the ramekins in your air fryer basket. Set the air fryer to 340°F (170°C) and cook for 6-8 minutes, depending on desired yolk doneness.
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5Carefully remove ramekins from the air fryer. Use a slotted spoon to lift out eggs for serving. Season with salt, black pepper, and fresh herbs if desired.
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6Serve immediately, ideally over toast or your choice of side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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