Air Fryer Poached Eggs (No-Boil, No-Stress) – Step-by-Step Recipe
Craving silky poached eggs without babysitting a simmering pot? This Air Fryer Poached Eggs method delivers tender whites and jammy—or runny—yolks in minutes. No swirling water, no guesswork—just perfect results, every time.
Why You’ll Love This Recipe
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Fuss-free: No boiling, no vinegar, no swirling.
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Fast: 5–7 minutes of cook time.
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Consistent: Covered ramekins trap steam for even poaching.
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Scalable: Make one or several at once.
Ingredients
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2 large eggs
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Water (about 2 tbsp per ramekin)
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Cooking spray or a few drops of neutral oil
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Salt & pepper, to taste
Equipment
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Air fryer
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Ramekins or silicone baking cups (oven-safe)
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Aluminum foil
Recipe Card (Jump to the good part)
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Prep Time: 3 minutes
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Cook Time: 5–7 minutes
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Total Time: 8–10 minutes
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Yield: 2 poached eggs
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Temperature: 375°F (190°C)
Step-by-Step Instructions
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Preheat the Air Fryer
Set to 375°F (190°C) and preheat 3–5 minutes. A hot basket helps the steam form immediately. -
Prep the Cups
Lightly grease ramekins/silicone cups with spray or oil. Add 2 tablespoons water to each cup. -
Crack the Eggs
Crack 1 egg into each prepared cup, keeping the yolk intact. -
Seal for Steam
Tightly cover each cup with foil. This traps steam—essential for poaching. -
Air Fry
Place covered cups in the basket. Cook 5–6 minutes for set whites and runny yolks.-
For softer yolks: start checking at 5 minutes.
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For firmer yolks: 6–7 minutes.
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Check Doneness Safely
Using oven mitts, remove cups (they’re hot!). Peel back foil away from you to avoid steam. If needed, re-cover and cook 1–2 minutes more. -
Serve
Run a small spoon or offset spatula around the edge to lift out the egg. Season with salt & pepper and serve immediately on toast, grain bowls, salads, or Eggs Benedict.
Doneness Guide (at 375°F / 190°C)
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5:00–5:30 min: Very runny yolk, just-set whites
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5:30–6:00 min: Runny/jammy yolk, fully set whites
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6:00–7:00 min: Soft to medium yolk
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Note: Air fryer models vary. First time, cook 5 minutes, then add 30–60 seconds as needed to “learn” your machine.
Pro Tips for Perfect Poached Eggs
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Use room-temp eggs for more predictable timing (set out 10 minutes).
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Don’t skip the water: It creates steam to poach the egg gently.
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Seal well: Tight foil equals better steam and tender whites.
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Crowding: Leave a little space between cups for airflow.
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Stick-free release: Grease well, then slide a spoon along the side to lift the egg.
Flavor Variations
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Herbed Steam: Add a pinch of chives, dill, parsley, or thyme to the water before cooking.
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Garlic Butter: Brush cups with a dab of garlic-infused butter instead of oil.
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Spicy: Finish with chili flakes, Aleppo pepper, or hot honey.
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Citrus Salt: A tiny pinch of lemon zest + salt brightens the dish.
Serving Ideas
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Classic toast with avocado, everything seasoning, and microgreens
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Breakfast bowls over quinoa or hash browns with sautéed veggies
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Salads (Niçoise or warm lentil) for easy protein
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Eggs Benedict hack: Top English muffins + Canadian bacon with poached eggs and hollandaise
Troubleshooting
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Whites too loose: Cook 30–60 seconds more; ensure cups were tightly foiled.
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Rubbery whites: Overcooked—reduce time by 30–45 seconds next batch.
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Sticking: Grease more thoroughly; silicone cups release easiest.
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Dry surface: Add a bit more water (2–3 tbsp) or ensure a tight foil seal.
FAQs
Can I make more than two at once?
Yes—use multiple cups, leaving space for airflow. Timing may increase by 30–60 seconds.
Do I really need foil?
Yes. Foil traps steam, which is what poaches the egg gently.
No ramekins?
Use oven-safe silicone baking cups; they release beautifully.
How do I hold poached eggs for later?
Best fresh. If needed, chill immediately and refrigerate up to 24 hours, then reheat gently: place the egg (out of the cup) in warm—not boiling—water for 30–60 seconds.
Nutrition (Per egg, approximate)
70–80 kcal, 6–7 g protein, 5–6 g fat, <1 g carbs (seasonings/oil mist add minimal calories)