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Poaching eggs in the air fryer is incredibly easy! Using small ramekins creates perfectly tender whites with deliciously runny yolks—ideal for breakfast, avocado toast, or Eggs Benedict.
Ingredients
- 2 large eggs
- ½ cup hot water (about ¼ cup per ramekin)
- Non-stick cooking spray or a little butter
- Salt and black pepper, to taste
Instructions
- Preheat your air fryer to 350°F (175°C) for 3 minutes.
- Lightly grease two small oven-safe ramekins.
- Pour ¼ cup hot water into each ramekin.
- Crack one egg into each ramekin.
- Carefully place the ramekins into the air fryer basket.
- Air fry at 350°F (175°C) for:
- 5–6 minutes for a runny yolk
- 7–8 minutes for a jammy yolk
- 9–10 minutes for a firm yolk
- Carefully remove the ramekins using oven mitts.
- Lift the eggs out with a slotted spoon and gently blot the bottoms with a paper towel to remove excess water.
- Season with salt and pepper before serving.
Serving Ideas
- 🍞 On buttered toast
- 🥑 Over smashed avocado toast
- 🥓 With crispy bacon or breakfast sausage
- 🥗 On a fresh green salad
- 🧇 Over toasted English muffins with hollandaise sauce for Eggs Benedict
Tips
- Use hot water to help the egg whites cook evenly.
- Cooking times may vary slightly depending on your air fryer and the size of your ramekins.
- For the best results, use fresh eggs, as the whites hold together better.
- If making several eggs, leave a little space between the ramekins for proper air circulation.
Prep Time: 3 minutes
Cook Time: 5–10 minutes
Total Time: 8–13 minutes
Servings: 2 eggs
