Cooking Eggs in an Air Fryer

Air fryers are surprisingly good for eggs once you know the tricks. Here’s how to do each style:

“Boiled” Eggs (actually air-fried in shell)

Great for soft or hard-boiled-style eggs without water.

Steps:

1. Preheat air fryer to 130°C (265°F)

2. Place eggs directly in the basket

3. Cook:

   • Soft: 9–11 minutes

   • Medium: 12–13 minutes

   • Hard: 14–16 minutes

4. Transfer immediately to ice water for 5–10 mins (makes peeling easier)

• Whites may be slightly softer than water-boiled

• Older eggs peel better

Fried Eggs

You’ll need a small dish or ramekin (don’t crack directly into the basket).

Steps:

1. Preheat to 180°C (356°F)

2. Lightly grease a small oven-safe dish

3. Crack egg into it

4. Cook:

   • Runny yolk: 4–5 minutes

   • Set yolk: 6–7 minutes

Tip:
Cover loosely with foil if the top cooks too fast.

Poached Eggs

Not traditional, but works with a water bath.

Steps:

1. Add 2–3 tbsp water to a ramekin

2. Crack egg into the water

3. Air fry at 180°C (356°F) for 5–7 minutes

Tip:

• Whites won’t wrap as neatly as stovetop poaching

• A splash of vinegar can help the whites set

Scrambled Eggs

Creamy and easy.

Steps:

1. Whisk eggs with:

   • Salt

   • Splash of milk or cream (optional)

2. Pour into a greased dish

3. Air fry at 160°C (320°F)

4. Cook for 8–10 minutes, stirring every 2–3 minutes

Tip:

• Stirring is key for soft, fluffy eggs

• Add cheese near the end so it doesn’t overcook

General Tips

• Always use oven-safe containers (ceramic, metal, or silicone)

• Cooking times vary slightly by air fryer model

• Don’t overcrowd the basket

Quail eggs work really well in an air fryer—they cook fast, so timing matters a lot.

Air Fryer “Boiled” Quail Eggs (in shell)

Steps:

1. Preheat air fryer to 120–130°C (250–265°F)

2. Place quail eggs directly in the basket (single layer)

3. Cook:

   • Soft: 3–4 minutes

   • Medium (jammy): 4–5 minutes

   • Hard: 5–6 minutes

4. Immediately transfer to ice water for 5 minutes

5. Gently crack and peel (shells are delicate)

Fried Quail Eggs

These are tiny, so use a small dish or silicone mould.

Steps:

1. Preheat to 180°C (356°F)

2. Lightly grease a ramekin or silicone tray

3. Crack eggs in carefully

4. Cook:

   • Runny yolk: 2–3 minutes

   • Set yolk: 3–4 minutes

Poached Quail Eggs

Steps:

1. Add 1–2 tbsp water to a small ramekin

2. Crack egg into the water

3. Air fry at 180°C for 3–5 minutes

Scrambled Quail Eggs

Steps:

1. Whisk several eggs (they’re small—use 4–6 per portion)

2. Add salt + a splash of milk (optional)

3. Pour into a greased dish

4. Air fry at 160°C (320°F)

5. Cook for 5–7 minutes, stirring halfway

Tips for Quail Eggs

• They overcook very quickly, so check early

• Shells are fragile—tap gently when cracking

• Peeling is easier after an ice bath, but still fiddly

I hope you have fun trying these out