Air fryer poached eggs aren’t traditional water-poached eggs, but they give a very similar result using small ramekins. The whites gently set while the yolk stays soft and runny, creating that classic “poached” texture without needing boiling water.
This method is simple and beginner-friendly. Instead of swirling water and timing perfectly, the air fryer provides steady heat that cooks the eggs evenly. A small amount of water or butter in the ramekin helps mimic the soft, delicate texture of poached eggs.
The result is tender egg whites with a creamy yolk center—perfect for toast, breakfast bowls, or salads. It’s a quick and mess-free alternative to stovetop poaching.
Ingredients
- 2 eggs
- 2 tablespoons water (or 1 tsp butter per ramekin)
- Pinch of salt
- Pinch of black pepper
Instructions
- Lightly grease 2 small ramekins (or oven-safe bowls).
- Add 1 tablespoon water (or a little butter) into each ramekin.
- Crack one egg into each ramekin.
- Sprinkle with salt and pepper.
- Preheat air fryer to 170°C.
- Place ramekins carefully into the air fryer basket.
- Cook for:
- 6–7 minutes → runny yolk
- 8–9 minutes → soft jammy yolk
- 10–11 minutes → fully set yolk
- Remove carefully and serve immediately.
Nutritional Facts (Per Egg)
- Calories: 70 kcal
- Protein: 6 g
- Fat: 5 g
- Carbohydrates: 0 g
- Cholesterol: 185 mg
Pro Tips
- Use room temperature eggs for even cooking
- Cover ramekin loosely with foil if tops cook too fast
- Add a splash of cream for richer texture
- Serve on toast, avocado, or sautéed veggies
