Air Fryer Poached Eggs

These Air Fryer Poached Eggs are perfectly tender with silky whites and deliciously runny yolks. They’re an easy, hands-off breakfast that’s ready in under 10 minutes and perfect for toast, salads, grain bowls, or Eggs Benedict.

Ingredients

2 large eggs
4 tbsp hot water (2 tbsp per ramekin)
1 tsp butter or cooking spray (for greasing ramekins)
Salt, to taste
Black pepper, to taste

Optional Toppings

Chopped chives
Fresh parsley
Everything bagel seasoning
Red pepper flakes
Grated Parmesan cheese

Instructions

Preheat the air fryer to 350°F (175°C) for 3 minutes.
Lightly grease 2 small oven-safe ramekins with butter or cooking spray.
Pour 2 tablespoons of hot water into each ramekin.
Carefully crack one egg into each ramekin.
Place the ramekins into the air fryer basket.
Air fry according to your preferred yolk doneness:
- 5–6 minutes: Very runny yolk
- 6–7 minutes: Soft, jammy yolk
- 7–8 minutes: Firm yolk
Carefully remove the ramekins using oven mitts.
Gently loosen the eggs with a spoon or silicone spatula and lift them out with a slotted spoon.
Season with salt and black pepper, then garnish with your favorite toppings.

Tips

Use hot water in the ramekins to help the egg whites cook evenly.
Fresh eggs hold their shape better and produce the best poached eggs.
Cooking times may vary slightly depending on your air fryer model.
Serve immediately for the best texture and flavor.

Serving Suggestions

Buttered toast
Avocado toast
Eggs Benedict
Smoked salmon
Sautéed spinach
Fresh garden salad

Storage

Best enjoyed fresh.
If needed, refrigerate cooked poached eggs in cold water in an airtight container for up to 1 day.
Reheat by placing the egg in hot (not boiling) water for 30–60 seconds.

Prep Time: 5 minutes
Cook Time: 5–8 minutes
Total Time: 10–13 minutes
Servings: 2
Calories: Approximately 75 calories per egg