Save I discovered this air fryer egg trick by accident while reheating leftovers one morning—my partner had left six eggs sitting on the counter, and rather than fire up a pot of water, I tossed them in the basket out of sheer laziness. Fifteen minutes later, I pulled out perfectly cooked eggs with shells that practically fell away. No green ring around the yolks, no boiling water steam fogging up the kitchen, just effortless breakfast sitting in the basket like little golden presents. I've made them this way at least twice a week since, and I genuinely can't imagine going back to the stovetop.
I made these for a Sunday morning brunch with neighbors, and watching someone crack one open and see that perfect yolk was honestly better than any compliment they could have given me. They asked for the recipe immediately, then seemed disappointed when I explained it was just eggs and an air fryer—as if something so simple couldn't possibly yield something so good. That's when I realized this method isn't just a kitchen hack, it's become the eggs I serve whenever anyone's coming over.
Ingredients
- Eggs: Use large eggs for consistent cooking, though you can adjust timing by a minute or two if you grab medium or extra-large from the carton.
Instructions
- Heat your air fryer:
- Set it to 275°F and let it warm for three full minutes—this ensures even cooking from the moment the eggs hit the basket.
- Arrange the eggs:
- Place them gently in a single layer, leaving a tiny bit of space between each one so the hot air can flow all around.
- Cook low and slow:
- Set the timer for 14 to 16 minutes depending on how creamy you want the center—14 for that barely-set yolk that oozes a little, 16 for fully cooked through.
- Prepare the ice bath:
- While they're cooking, fill a bowl with cold water and toss in a handful of ice—this stops the cooking instantly and helps the shell separate from the white underneath.
- Shock and cool:
- The moment the timer beeps, use tongs to transfer every egg into that ice water and let them sit for five full minutes.
- Peel and enjoy:
- Once cool, gently roll each egg on the counter to crack the shell all over, then start peeling from the wider end where the air pocket lives—they should slide right out.
Save There was a Tuesday afternoon when my kid asked if they could help make snack eggs for their soccer practice, and I realized I was showing them the easiest, safest way to cook protein I'd ever learned. No pots, no steam burns, just them placing eggs in a basket and pressing a button. That moment felt bigger than breakfast.
The Perfect Timing Dance
Every air fryer runs a tiny bit hotter or cooler than the next, so the first batch is your test run—don't be afraid to crack one open early and peek at the yolk. If you like that barely-set, jammy center, 14 minutes might be your sweet spot. If you prefer a fully firm yolk with no softness at all, go the full 16 minutes. Once you know your machine's personality, you'll nail it every time.
Peeling Like a Professional
The secret that changed everything for me was rolling the cooled egg on the counter with gentle pressure before peeling—it creates a web of tiny cracks that lets water slip between the shell and the white underneath, making removal feel almost meditative. Start at the wider end where that air pocket sits, and peel in strips rather than trying to lift the shell away in one piece. Some people swear by peeling under running water, which definitely works, but I find the dry method gives you better control and less waste.
Storage and Meal Prep Magic
Cooked eggs keep in your fridge for up to a week, which makes them the ultimate grab-and-go protein for chaotic mornings or when you need something quick for a salad. I peel half of them and leave the others in their shells, depending on what I think I'll reach for first. They slice beautifully into grain bowls, fit perfectly into lunchboxes, and taste just as good on day five as they do on day one.
- Store them in an airtight container to keep them fresh and prevent them from absorbing fridge odors.
- If you're meal prepping for the week, make a double or triple batch and you'll wonder how you ever lived without them.
- They work beautifully in egg salad, deviled eggs, or just sliced on toast with a pinch of salt.
Save Once you master this, you'll find yourself making eggs this way for everything from quick breakfasts to impromptu dinner sides. It's one of those small kitchen discoveries that somehow makes life feel a little easier.
Recipe FAQs
- → What temperature is best for cooking eggs in an air fryer?
Set the air fryer to 275°F (135°C) for even cooking and tender whites with creamy yolks.
- → How long should eggs be cooked for a softer yolk?
Cook eggs for about 14 minutes at 275°F for slightly softer, creamier yolks.
- → What’s the purpose of the ice water bath after cooking?
The ice water stops the cooking process immediately and helps loosen eggshells for easy peeling.
- → Can the air fryer eggs be stored after cooking?
Yes, cooked eggs can be refrigerated for up to one week, making them convenient for meal prep.
- → How do I ensure eggs don’t crack during air frying?
Place eggs gently in the basket, making sure they don’t touch to avoid cracking during cooking.
- → Can I adjust cooking time for different egg sizes?
Yes, increase or decrease cooking time by 1–2 minutes depending on whether eggs are medium or extra-large.