air-fryer poached (or coddled) egg

Ingredients

• 2 Large Eggs (fresh eggs work best for tight, thick egg whites)
• 2 Tablespoons Water (1 tablespoon per ramekin, essential for creating steam)
• 1 Teaspoon Olive Oil or Butter (for lightly greasing the ramekins)
• Pinch of Sea Salt & Freshly Cracked Black Pepper (to taste)
• Optional Garnishes: Freshly chopped chives, red pepper flakes, microgreens, or a dash of hot sauce.

Instructions

Step 1: Preheat the Air Fryer

1. Preheat your air fryer to 360°F (180°C) for 3 minutes. Preheating ensures an even and accurate temperature right from the moment the eggs enter the basket.

Step 2: Prepare Your Ramekins

1. Lightly coat the inside of two small oven-safe ceramic ramekins or silicone cups with olive oil or butter to prevent sticking. Add 1 tablespoon of warm water to each vessel. The water creates localized steam inside the air fryer, keeping the egg whites tender rather than rubbery.

Step 3: Crack the Eggs

1. Carefully crack 1 large egg into each ramekin. Take care not to puncture the yolk.

Step 4: Air Fry with Precision

1. Place the prepared ramekins evenly spaced into the preheated air fryer basket. Cook at 360°F (180°C) according to your preferred level of yolk doneness (refer to the Time & Intensity Matrix below).

Step 5: Rest and Serve

1. Using tongs or an oven mitt, carefully remove the hot ramekins from the air fryer. Let them sit for 30 to 60 seconds ; the residual heat will finish setting the whites slightly.
2. Gently pour off any excess water floating on top of the egg white, or gently run a butter knife around the edge to slide the egg onto your toast, salad, or grain bowl. Season with sea salt, black pepper, and fresh chives.

Nutrition

Calories: 78 kcal · Protein: 6.3 g · Fat: 5.2 g Saturated Fat: 1.6 g · Carbohydrates: 0.4 g (0% Daily Value) Dietary · Saturated Fat: 1.6 g Trans · Fiber: 0 g · Sugar: 0.2 g · Sodium: 70 mg (3% Daily Value)