Air fryer poached eggs make enjoying this breakfast and brunch classic easier than ever! If you love the soft, runny yolks of poached eggs but struggle with the stovetop methods of boiling, swirling, and adding vinegar, this recipe is exactly what you need.
Perfect for keto diets and packed with nutrients, poached eggs are a versatile protein that pairs well with any meal. In just 6 minutes, you can cook multiple eggs in your air fryer—completely stress-free! Don’t forget to explore my ultimate guide to air fryer eggs for more tips and cooking techniques!
INGREDIENTS
- Olive oil spray or avocado oil spray
- 2 large eggs
- Salt and pepper, to taste
EQUIPMENT
- Two 4 oz ramekins
- 1 teaspoon
- 1 small strainer
- Mini oven mitts
INSTRUCTIONS
- Preheat the air fryer to 400°F (204°C) for 5 minutes.
- Lightly spray 2 ramekins with oil. Add ¼ cup of room-temperature water to each ramekin, then crack 1 egg into each cup.
- Carefully transfer the ramekins to the heated air fryer basket. Cook at 360°F (182°C) for 5 minutes.
- Use a small teaspoon to gently run along the edge of the ramekin to release the egg. Air fry for an additional 1-2 minutes, if needed.
- Carefully slide the egg into a strainer to drain excess water. Season with salt and pepper before serving.
NOTES
- Eggs used in this recipe are refrigerated, not at room temperature.
- The air fryer used is a 5.8-quart Instant Pot Vortex model. If using a different air fryer, expect slight variations in cook time.
- In a previous recipe using a Cosori air fryer, the cook time was 6 minutes at 360°F + 1-2 extra minutes.
- Adding hot water to the ramekins is optional—I didn’t find it necessary.
- No vinegar is needed for this method.
- Experiment with cook times to suit your air fryer. Start with 1-2 eggs for practice before cooking larger batches.
- Avoid overcrowding the air fryer basket.
