Soft Boiled Eggs
Runny soft boiled eggs cooked perfect every time. Who can resist .
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For perfect soft boiled eggs, cook it in the air fryer. No breakage, and no need to prick the eggs. Just place in the air fryer, cook, and serve.
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Soft Boiled Eggs
Runny soft boiled eggs cooked perfect every time. Who can resist .
For perfect soft boiled eggs, cook it in the air fryer. No breakage, and no need to prick the eggs. Just place in the air fryer, cook, and serve.
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Calories
140
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Fat
10g
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Saturates
3g
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Protein
12g
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Carbs
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Sugars
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Salt
110mg
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Fibre
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Per Serving
Per Serving
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Ingredients
Units:
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Method
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Method
- Place the eggs in the airfryer basket.
- Preheat the air fryer to 120° C or 250° F which usually takes around 3 minutes depending on the air fryer.
- Cook for 8 minutes.
- Remove from the air fryer basket, and place in a bowl of cold water for 10 minutes.
- Peel the eggs.
Recipe Notes
* Just place the eggs in the air fryer straight from the fridge and your good to go.
* No need to prick the eggs
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Total fail not even the white was turned white
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.
Hi Kathy,
Glad it worked well for you. Once you find a working cooking time recipe, you tend to never go back to the old way of doing things 😉
Biggest fail ever. Whites were completely uncooked.
This is a total waste of time. They weren’t cooked at all
Perfect, soft yolks, set whites, excellent dunkin’. My Ninja only goes to 270F on reheat, so I cooked the egg for 7 and a bit.
This recipe was a fail for me. Even extended at 9 minutes, the whites came out completely uncooked. A runny mess.