Poached Eggs in the Air Fryer
Poaching an egg in swirling water takes practice, and the whites often drift into wispy threads. Poached eggs in air fryer baskets are far more forgiving, because each egg cooks in its own small dish with a little water, so it keeps a neat shape. You get a set white and a runny, jammy or firm yolk in 6–11 minutes, depending on how you like it.
- Temperature
- 160°C
- Total time
- 12min
- Prep
- 3min
- Servings
- 2
- Per serving
- 82kcal
Why the air fryer works for poached eggs
Poached eggs in air fryer machines suit anyone who finds the swirling-water method fiddly. The egg sits in a small dish with a splash of water, and the hot air heats the dish and the water around it. The white sets evenly and the yolk stays soft, with no saucepan, no vinegar and no fishing around with a slotted spoon.
The result is a close cousin of a classic poached egg rather than an exact copy. The white is neat and a little firmer, with no wispy edges, which suits toast, muffins and salads very well. You can also cook two or three at once, which is hard to manage in a pan at breakfast time.
The Food Standards Agency says eggs with the British Lion mark can be eaten runny, including by pregnant women, babies and older people. If your eggs do not carry the mark, cook them until the white and yolk are firm.
How to poach eggs in the air fryer
Tap a time to start a timer.
- Prepare the dishes Brush the inside of two ovenproof ramekins or silicone egg moulds with a little oil. Pour 1 tbsp warm water into each, just enough to cover the base. The water gives gentle steam that sets the white without drying it out.
- Add the eggs Crack each egg into a small bowl first, so you can remove any shell, then tip it gently into the ramekin. Leave the yolk whole and do not season yet, because salt can leave pale spots on the yolk.
- Place in the basket Stand the ramekins in the cold basket, a little apart and away from the sides, then set the air fryer to 160 °C. Heating the dish and the machine together stops the ramekins cracking from sudden heat.
- Cook Cook for for a runny yolk, for a jammy yolk, or for a firm yolk. The white should be opaque, with the yolk still wobbling under a thin film.
- Lift out and drain Use oven gloves or tongs to lift out the hot ramekins. Let them stand for , then tip off the water, loosen the edge with a teaspoon and slide the eggs onto toast. Season with salt and pepper.
Cooking times and temperatures
| Poached Eggs | Temperature | Time |
|---|---|---|
| Runny yolkBest for toast and soldiers | 160 °C | 6–7 min |
| Jammy yolkSoft centre, holds its shape | 160 °C | 8–9 min |
| Firm yolkFor anyone avoiding runny eggs | 160 °C | 10–11 min |
| Silicone mouldsStand them in a ramekin so they stay put | 160 °C | 7–8 min |
| Without ramekin, in a foil caseFoil cooks faster, so check early | 160 °C | 6–7 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Choose a dish with room. A ramekin about 8 cm wide holds one large egg comfortably. Anything narrower makes the white climb the sides and cook unevenly.
- Keep light moulds steady. The fan can slide empty silicone moulds around the basket. Fill them first, then stand them inside a ramekin or on a small trivet so they stay upright.
- Cook one test egg. Every air fryer runs a little differently, so poach a single egg first, note the minute it was perfect and use that time from then on.
Serving
Slide the eggs onto buttered toast with a pinch of salt and pepper, or serve them on a toasted muffin with bacon and roasted tomatoes. They also top spinach, asparagus and salads well. If you prefer your eggs in a different style, see boiled eggs, scrambled eggs or an omelette.
Storing and reheating
Poached eggs are best eaten straight away. If you need to prepare ahead, cook them for the shorter time, cool them in cold water and keep them in the fridge for up to 2 days. To reheat, lower them into hot water for 1–2 minutes, or put them in a ramekin with hot water and warm them at 160 °C for 2 minutes, until they are steaming hot. A reheated egg will be softer and slightly more set than a fresh one.
Variations
- Cheesy poached eggs: Sprinkle 1 tbsp grated cheddar over the white in the last 2 minutes. The yolk stays soft while the cheese melts (not dairy-free).
- Poached eggs with herbs: Add a few chives or a pinch of chilli flakes to the water before the egg goes in for extra flavour.
- Eggs in muffin cases: Use paper-lined silicone muffin cases in a ramekin for a hands-off batch of four. Add 1 minute to the cooking time.
Troubleshooting
- The ramekin cracked
- Sudden heat causes it. Put the ramekin in the cold basket, never into a hot one, and add warm rather than boiling water. Check old ramekins for chips and hairline cracks first.
- The white is rubbery and the yolk is hard
- The eggs have been in too long. Take them out at the first sign of a set white and remember they keep cooking in the hot dish for a minute. Reduce the time by 1 minute next time.
- The top of the white is still clear
- The heat is coming from the sides and the base first. Cook for 1 more minute, or cover the ramekin loosely with a small piece of foil so the steam sets the top.
Frequently asked questions
How long do poached eggs take in an air fryer?
At 160 °C, 6–7 minutes gives a runny yolk, 8–9 minutes a jammy yolk and 10–11 minutes a firm one. Timings vary a little with the size of the egg and the dish.
Can you poach eggs in an air fryer without a ramekin?
Yes. Use any small ovenproof dish, a silicone muffin case or a mug that fits the basket, or a cup shaped from a double layer of foil. Foil conducts heat quickly, so check 1 minute earlier.
Do you need water to poach eggs in the air fryer?
Water is what makes them poached rather than baked, giving a softer, more tender white. Without it the white can go slightly firm and the base can stick, so a splash is worth adding.
Are runny eggs safe to eat?
The Food Standards Agency says eggs with the British Lion mark can be eaten runny, even by pregnant women, babies and older people. Eggs without the mark should be cooked until both white and yolk are firm for those groups.
Are air fryer poached eggs the same as pan-poached?
They are close, but not identical. They cook in a small pool of water and steam in a dish, so the shape is neater and the white is a little firmer than a swirled egg.
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