Poached Eggs can be made in the air fryer using small ramekins, resulting in tender whites and soft, runny yolks. This recipe makes 2 servings.
Ingredients
- 2 large eggs
- 2 tbsp water (1 tbsp per ramekin)
- Butter or cooking spray, for greasing the ramekins
- Salt and black pepper, to taste
- Chopped fresh chives or parsley (optional)
Instructions
- Preheat the air fryer to 350°F (175°C) for 3 minutes.
- Lightly grease two small oven-safe ramekins.
- Add 1 tablespoon of water to each ramekin.
- Carefully crack 1 egg into each ramekin.
- Place the ramekins in the air fryer basket.
- Air fry for:
- 5–6 minutes for a runny yolk
- 6–7 minutes for a jammy yolk
- 7–8 minutes for a firmer yolk
- Carefully remove the ramekins using oven mitts.
- Run a small silicone spatula or butter knife around the edge of each egg and gently lift it out.
- Season with salt and black pepper, and garnish with fresh chives or parsley if desired.
Serving Suggestions
Serve the poached eggs on:
- Buttered toast
- Avocado toast
- English muffins
- Sautéed spinach
- Air fryer potato slices
- Breakfast grain bowls
Tips
- Cooking times can vary slightly by air fryer model and the size of the eggs, so check them a minute early the first time you make them.
- Using hot water instead of cold water in the ramekins can help the eggs cook more evenly.
- Silicone muffin cups or small oven-safe custard cups also work well if you don’t have ramekins.