Air Fryer Ramekin Eggs

A recipe for cooking eggs in ramekins using an air fryer at 330°F (165°C) to achieve a silky texture with customizable yolk doneness, served with toasted sourdough strips.

Ingredients

• 2 Large Eggs (preferably pasture-raised or farm-fresh at room temperature)
• 2 tablespoons Heavy Cream (or half-and-half)
• 2 tablespoons Shredded Gruyère, Cheddar, or Parmesan Cheese
• 1 tablespoon Unsalted Butter (softened or melted, for greasing)
• 1 tablespoon Fresh Chives or Parsley (finely chopped)
• 1/8 teaspoon Sea Salt (or to taste)
• 1/8 teaspoon Freshly Ground Black Pepper
• Optional Add-ins: Diced cooked bacon, sautéed spinach, smoked salmon, or cherry tomatoes

Instructions

1. Prepare the Ramekins: Generously coat the bottom and sides of two 4-ounce or 6-ounce heat-safe ceramic ramekins with softened butter or non-stick olive oil cooking spray.
2. Add the Base & Eggs: Pour 1 tablespoon of heavy cream into the base of each greased ramekin. Carefully crack one large egg directly into each ramekin over the cream. Season evenly with fine sea salt and freshly cracked black pepper.
3. Top with Cheese & Garnishes: Sprinkle 1 tablespoon of shredded Gruyère or sharp Cheddar cheese around the egg whites, leaving the central yolk exposed. Add any optional pre-cooked add-ins (like crispy bacon bits or chives) around the edges.
4. Preheat & Arrange: Preheat your air fryer to 330°F (165°C) for 2 minutes. Carefully place the filled ramekins directly into the air fryer basket, leaving at least 1 inch of space between them for warm air circulation.
5. Cook to Desired Doneness: Air fry at 330°F according to your yolk preference: Soft & Runny Yolks: 7 to 8 minutes; Medium / Jammy Yolks: 8 to 9 minutes; Hard-Set Yolks: 10 to 11 minutes.
6. Rest & Serve: Using silicone oven mitts or heat-safe tongs, carefully remove the hot ramekins from the air fryer. Let them rest for 1 to 2 minutes on a heat-resistant surface. Garnish with extra fresh chives and serve immediately alongside toasted sourdough strips.

Notes

Avoid high temperatures (400°F+) as they cause egg whites to turn rubbery. Use room temperature eggs for consistent cooking times (cold eggs take 1-2 minutes longer). Pre-cook any vegetable or meat add-ins to prevent moisture release. Ensure ramekins are oven-safe/heat-resistant up to 400°F.