Prep time2 minutes
Cook time5 to 7 minutes
Total time7 to 9 minutes Recipe Intensity Very Easy (Beginner-Friendly)
Servings2 poached eggs (Easily scalable) Shelf Life & Storage Best served fresh immediately; store in cold water bath in fridge up to 2 days Key
Equipment
- Air Fryer: Standard basket or oven-style air fryer.
- Ramekins: 2 silicone or ceramic heat-safe ramekins (approx. 4 oz size).
- Boiling Water: Warm-to-hot water speeds up cooking and prevents tough whites.
- Slotted Spoon: For removing eggs cleanly from ramekins.
Ingredients
- 2 Large Eggs: Fresh eggs produce the tightest whites and softest yolks.
- 3 to 4 tbsp Water: Per ramekin (enough to submerge the egg white).
- Cooking Spray or Oil: Light misting for the ramekins to prevent sticking.
- Flaky Sea Salt & Black Pepper: To taste.
- Optional Garnish: Fresh chives, chili flakes, or hollandaise sauce.
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Instructions
- Preheat your air fryer to 360°F (182°C) . Preheating ensures the water temperature rises quickly to set the whites without overcooking the yolks.
- Lightly spray the inside of two small ceramic or silicone ramekins with cooking spray. Pour 3 to 4 tablespoons of warm-to-hot water into each ramekin.
- Gently crack one large egg into each ramekin, taking care not to break the yolk. The egg should be mostly submerged under the water layer.
- Place the ramekins carefully inside the air fryer basket. Cook at 360°F (182°C) :
- Runny Yolk (Soft Poached): 5 to 6 minutes.
- Jammy Yolk (Medium Poached): 6 to 7 minutes.
- Firm Yolk (Hard Poached): 8 minutes.
- Remove the ramekins carefully using oven mitts or tongs. Use a slotted spoon to gently lift each poached egg out of the water, draining off excess liquid on a paper towel. Season with flaky sea salt and fresh black pepper.
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Nutrition
Calories: 72 kcal — · Protein: 6.3 g 13% · Fat: 4.8 g 6% · Carbohydrates: 0.4 g 0% Dietary · Saturated Fat: 1.6 g 8% · Fiber: 0.0 g 0% · Sugar: 0.2 g — · Sodium: 71 mg 3%
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