Poached eggs are a staple in healthy breakfasts and brunches, known for their tender whites and creamy, runny yolks. Traditionally, making poached eggs requires boiling water, vinegar, and plenty of practice. But what if you could achieve the same perfect texture—without the fuss—using an air fryer? Yes, air fryer poached eggs are not only possible, they’re incredibly simple, mess-free, and consistently delicious.
This method is perfect for those who want a quick, protein-packed breakfast without spending extra time on the stove. Whether you’re following a low-carb, high-protein, keto, or clean eating lifestyle, these eggs fit perfectly into your meal plan.
Unlike boiling or using a microwave, the air fryer method allows for greater control over the cooking process. With the right timing and temperature, you can make multiple poached eggs at once—no swirling water or vinegar needed. All you need is a couple of ramekins or silicone muffin cups, eggs, and a bit of water. Within minutes, you’ll have silky smooth whites and soft, molten yolks ready to top avocado toast, grain bowls, or enjoy on their own.
Ingredients:
- 2 fresh eggs (room temperature recommended)
- 2 tablespoons of water (1 tbsp per ramekin)
- A pinch of salt (optional)
- A pinch of black pepper or paprika (optional)
- Cooking spray or oil for greasing ramekins
Instructions:
- Preheat your air fryer to 350°F (175°C) for about 3 minutes. Preheating ensures even cooking and prevents undercooked whites.
- Lightly grease two ramekins or silicone muffin cups with a bit of oil or cooking spray. This will help release the eggs easily after cooking.
- Add 1 tablespoon of water to each ramekin. This small amount of water helps gently steam the egg inside the air fryer.
- Carefully crack one egg into each ramekin, making sure the yolk stays intact.
- Place the ramekins into the preheated air fryer basket, ensuring they sit level and are not touching the heating element.
- Cook at 350°F (175°C) for 6 to 8 minutes, depending on your preferred yolk texture.
- For soft, runny yolks, check at 6 minutes.
- For medium-set yolks, go up to 7 minutes.
- For firmer yolks, cook for 8 minutes or slightly more.
- Once done, carefully remove the ramekins using tongs or oven mitts—they’ll be hot. Let them cool for about 1 minute.
- Gently run a spoon or butter knife around the edges to release the poached egg from the ramekin.
- Serve immediately with toast, on top of a salad, or as a side to any breakfast plate. You can also sprinkle with salt, pepper, or your favorite seasoning.