Geoff: It worked really well.

Day One:
I tried another recipe yesterday, and it was pretty much a disaster. I cooked two in their shells, and the pair of egg scissors I have were completely useless, and the eggs, when I managed to get them open, were 98% of the way to hard-boiled. I now have no intention of cooking them in their shells, whether or not I cool them in cold water for 10 minutes to make them easier to peel. I’d like a proper and warm poached egg, thank you very much.

Day Two:
I put each shelled egg in a silicone muffin cup, and used Recipe #2. I cooked them individually, since I had way different times and temps, and wanted to see which recipe worked best. I also put the muffin cup in a little aluminum pie pan which rattled, so I put one of my air fryer racks over it to weight it down. I also used two temperatures in order to get it done. I kept checking it, and ultimately ended up with a tough, rubbery white, and barely soft yolk. Result: slightly better, but barely liquid yolk, and too fiddly on the technique.

Egg #2, recipe #3. Same method, your times. I added 1 minute for a total of 9 minutes @ 250º. I checked it at 5 min, then 8. I am thinking maybe 8 minutes would work, with a 2-minute stand time in the turned off air fryer. (I hard-boil 2 eggs @ 250º for 17 minutes, btw, and that works really well.)

The results for Egg #2: just like the poached eggs my mother used to make me with tender whites, and a runny yolk, with no boiling/simmering, no electric egg poacher to preheat and then clean. No mess. no peeling, no fiddling, just plain eggs without the ham, or crumbled sausage, cheese, tomatoes, spinach, etc. I was beginning to despair of finding what I wanted-essentially, plain poached eggs in the air fryer when I found your recipe. Cheers, mate, from a Yank in rainy California.