“Perfect Poached Eggs in the Air Fryer: No Boiling, No Fuss, Just Pure Brunch Magic”

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  • 1–2 fresh eggs

  • Cooking spray or a few drops of oil

  • Silicone muffin cups or small ramekins

  • 1–2 tablespoons of water per egg

Preparation

  1. Preheat your air fryer to 350°F (175°C) for about 3 minutes.

  2. Lightly grease your silicone muffin cup or ramekin with cooking spray or oil to prevent sticking.

  3. Add 1 tablespoon of water into each cup.

  4. Crack one egg into each water-filled cup carefully to keep the yolk intact.

  5. Place the cups into the air fryer basket. Air fry at 350°F (175°C) for 5–7 minutes, depending on your preferred doneness:

    • 5 minutes = runny yolk

    • 6 minutes = slightly soft

    • 7 minutes = fully set

  6. Carefully remove the cups with tongs. Use a spoon to gently lift the egg out.

  7. Serve immediately over toast, rice bowls, salads, or enjoy on its own with salt and pepper.

Serving and Storage Tips

  • Serve immediately for best texture. Pair with sourdough toast, sautéed greens, or smoked salmon.

  • Add a pinch of chili flakes, herbs, or cheese for extra flavor.

  • Not ideal for long-term storage — poached eggs are best made fresh.

  • If prepping ahead, store in cold water in the fridge for up to 1 day, then reheat gently in warm water for 30 seconds.

Variants

  • Herb-Infused Water: Add rosemary, thyme, or parsley to the water for a subtle herbal aroma.

  • Spicy Poach: Add a drop of hot sauce or paprika before cooking.

  • Cheese Base: Add a sprinkle of grated cheese beneath the egg before air frying.

  • Asian-inspired: Add a dash of soy sauce and sesame oil after cooking for a savory twist.

  • Avocado toast topper: Poached egg + avocado + chili flakes = next-level breakfast.

FAQ

Q: Can I poach more than one egg at a time?
A: Yes! Just make sure each egg is in its own silicone cup or ramekin, and there’s enough space in the air fryer basket.

Q: Do I need to add vinegar like traditional poaching?
A: No vinegar needed! The air fryer doesn’t require it since the egg holds shape in the cup.

Q: Why does my egg yolk get too firm?
A: Cook time is key. Start checking at 5 minutes and adjust to your preferred yolk texture.

Q: Can I use paper muffin liners instead of silicone?
A: No — paper liners will absorb the water and may break. Use heatproof, non-stick silicone cups or ceramic ramekins.

Q: What size eggs work best?
A: Medium or large eggs work best. Extra-large may overflow the cup or cook unevenly.

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