Air Fryer Boiled Eggs
Air fry boiled eggs at 135°C (275°F) for 15 minutes.
It sounds unnecessary until you try it — no pot to boil, no watching for a rolling boil, and the shells come off cleanly almost every time. Worth doing in a batch on a Sunday for the week's breakfasts or salads.
Ingredients
- 4 eggs, straight from the fridge
Steps
- Take the eggs straight from the fridge - no need to bring them to room temperature.
- Place them in the basket in a single layer, not touching, so they all cook at the same rate.
- For jammy yolks, air fry at 135°C for 12 minutes.
- For fully hard-boiled yolks, air fry at 135°C for 15 minutes instead - the lower, gentler temperature here is what keeps the whites from going rubbery the way boiling water sometimes does.
- As soon as the timer goes, transfer the eggs straight into a bowl of ice water.
- Let them sit in the ice bath for 5 minutes - this stops the cooking instantly and shrinks the egg slightly away from the shell for easier peeling.
- Peel under running water if any shell sticks.
- The first time you make these, test one egg and adjust the time by a minute next round, since air fryers vary a lot for this.
Tip: Air fryers vary a lot for this. Test one egg first and adjust by a minute.
Nutrition (per serving)
Estimated from standard ingredient data — actual values vary by brand and exact quantities used.
Serving & Storage
Serving: Slice over toast or salads, or serve halved with a little salt, pepper and mayo as a quick snack.
Storage: Keep unpeeled in the fridge for up to a week, or peeled and covered in water for 2–3 days; there's no need to reheat these in the air fryer.
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