Scrambled Eggs in the Air Fryer
Making scrambled eggs in an air fryer sounds odd, but it works well if you stir them. The eggs cook in a small heatproof dish in the basket, so there is no frying pan, no hob and very little washing-up. In about 8 minutes you get soft, creamy curds that are cooked all the way through, which suits busy mornings and shared kitchens.
- Temperature
- 180°C
- Total time
- 12min
- Prep
- 3min
- Servings
- 2
- Per serving
- 205kcal
Why the air fryer works for scrambled eggs
Scrambled eggs in air fryer baskets are a good option when you do not want to use a hob or when the frying pan is busy with bacon. The dish sits in the hot air, which heats the eggs from the sides and the top, and a few stirs break the curds up. The result is closer to a gentle, creamy scramble than to a firm omelette. Not every machine has the same power, so the first batch is a trial run.
The method differs from a pan in one way: you cannot constantly stir, so you work in short bursts. Cook for 3 minutes, stir, cook for 2, stir, then finish. This is where most people searching for the best way to make scrambled eggs in the air fryer go wrong, since eggs do not forgive a minute of neglect. Other egg ideas are boiled eggs and a folded air fryer omelette.
How to make scrambled eggs in the air fryer
Tap a time to start a timer.
- Mix the eggs Crack the eggs into a bowl and add the milk, a pinch of salt and some pepper. Whisk with a fork for a full 20 seconds, until the mixture is a single pale yellow colour.
- Melt the butter Put the butter in a heatproof dish that fits the basket, about 15 cm across. Cook it in the air fryer at 180 °C for , until melted, then tilt the dish to coat the sides.
- Start cooking Pour in the eggs and cook at 180 °C for , until the edges begin to set. Do not leave the eggs unattended, because they cook quickly.
- Stir and finish Take the dish out, stir the eggs with a spatula, pulling the set edges into the middle, then cook for another . Stir again and cook for more, until just set but still glossy.
- Rest and serve Leave the eggs in the hot dish for , because they carry on cooking. Stir in the chives and serve straight away, as scrambled eggs go rubbery if they wait.
Cooking times and temperatures
| Scrambled Eggs | Temperature | Time |
|---|---|---|
| Scrambled eggs, 4 eggsStir twice | 180 °C | 8 min |
| Scrambled eggs, 2 eggs | 180 °C | 5–6 min |
| With cheeseAdd 30 g cheddar at the end | 180 °C | 8–9 min |
| In ramekinsWhisked with milk, no stirring | 160 °C | 10–12 min |
| Reheating leftoversSteaming hot throughout | 160 °C | 2–3 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
- Use a low-sided dish. A wide, shallow dish heats faster than a deep ramekin, and the eggs cook more evenly.
- Take them out slightly early. Eggs keep cooking in the hot dish, so remove them when the last bit of liquid still shines.
- Season just before cooking. Salt in the bowl for too long thins the mixture. Whisk and cook straight away.
Serving
Spoon the eggs over buttered toast, or pile them onto a toasted muffin with bacon cooked in the same machine. They also go well with sliced tomatoes, mushrooms and sausages for a fuller breakfast. For a quick brunch, top them with smoked salmon and chopped chives. Have everything else ready first, because scrambled eggs wait for nobody. For another quick egg breakfast on toast, try poached eggs in the air fryer.
Storing and reheating
Scrambled eggs are best eaten immediately. If there are leftovers, cool them within an hour and keep them in a covered container in the fridge for up to 24 hours. Reheat them in the air fryer at 160 °C for 2–3 minutes, stirring once, until they are steaming hot all the way through (75 °C in the centre).
Variations
- Cheese and chive: Stir in 30 g of grated mature cheddar after the second stir, so it melts into the eggs.
- Bacon and spinach: Add 2 chopped cooked rashers and a handful of wilted spinach to the eggs before the first cook (not vegetarian).
- Egg cups: Pour the whisked eggs into greased silicone muffin cases with diced peppers and ham, and cook at 160 °C for 10–12 minutes without stirring (not vegetarian).
Troubleshooting
- The eggs are dry and rubbery
- They were left too long or the heat was too high. Take them out while they still look slightly wet, since they firm up in the hot dish.
- The eggs stick to the dish
- Always melt the butter first and coat the sides. A silicone dish or ramekin releases more easily than ceramic.
- The eggs are set at the edges but raw in the middle
- Stir more often. Taking the dish out every 2 minutes and pulling the cooked edge inwards gives an even texture.
Frequently asked questions
How long do scrambled eggs take in an air fryer?
About 8 minutes at 180 °C for 4 eggs, including 1 minute to melt the butter and two stirs. Two eggs take 5–6 minutes.
Can you make scrambled eggs in the air fryer without a pan?
Yes. Use a heatproof dish, ramekin or silicone mould instead, and keep it flat in the basket. Do not put loose egg straight on the basket.
Can I use baking paper for scrambled eggs in the air fryer?
Not on its own, because the liquid runs under it. Put the paper inside a dish or a tray with sides.
How do you reheat scrambled eggs in an air fryer?
Spread them in a small dish and heat at 160 °C for 2–3 minutes, stirring once, until steaming hot all the way through. Reheat them only once.
Can you add cheese, bacon or spinach?
Yes. Stir in grated cheddar or chopped cooked bacon for the last 2 minutes, or a handful of wilted spinach before the first cook.
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