By using small ramekins filled with warm water, the air fryer circulates gentle, high-heat air around the water vessel, steaming the egg whites to a silky setting while keeping the yolk rich, warm, and perfectly runny. This method guarantees consistent, hassle-free results every single time.
Equipment
- Air Fryer (Basket or Oven style)
- 2 Small Silicone Molds or Oven-Safe Ramekins (about 3–4 oz capacity)
- Measuring Spoon
- Tongs or Oven Mitts
- Slotted Spoon (optional)
Ingredients
- 2 Large Eggs
- 6 tbsp Water (3 tbsp warm water per ramekin)
- Non-stick Cooking Spray or Butter (optional)
- Pinch of Salt & Black Pepper (to taste)
- Fresh Herbs or Everything Bagel Seasoning (optional, for garnish)
Instructions
- Preheat the air fryer to 360°F (182°C) for 3 to 5 minutes.
- Lightly spray two oven-safe silicone cups or ceramic ramekins with non-stick oil spray and add 3 tablespoons of warm water to each.
- Gently crack 1 large egg directly into each water-filled ramekin, ensuring the water submerges the bottom half of the egg.
- Place the ramekins into the air fryer basket and air fry at 360°F (182°C) for 5 to 7 minutes based on preferred yolk doneness.
- Using tongs or oven mitts, remove the hot ramekins from the air fryer.
- Use a slotted spoon to lift the poached egg out of the water, letting excess water drain onto a paper towel, then season with salt and pepper.
Notes
Use fresh eggs for tighter whites. Always use warm water in the ramekin to ensure accurate cooking times. If using thick ceramic ramekins instead of silicone, add 30–60 seconds to the cook time. You can cook up to 4 eggs at once if the basket allows.
Nutrition
Calories: 72 kcal · Total Fat: 4.8 g · Saturated Fat: 1.6 g · Trans Fat: 0 g · Cholesterol: 186 mg · Sodium: 71 mg · Total Carbohydrates: 0.4 g · Dietary Fiber: 0 g · Total Sugars: 0.2 g · Protein: 6.3 g · Vitamin D: 1.0 mcg · Calcium: 28 mg · Iron: 0.9 mg · Potassium: 69 mg
