Air Fryer Poached Eggs Silky Yolks Perfect Whites Zero Stress

Instructions:

1. Preheat the Air Fryer: Set the air fryer to 300°F (150°C) and allow it to preheat for 3 minutes. This step is crucial for even cooking.
2. Prepare the Ramekins: Lightly grease the inside of two small, heat-proof ramekins thoroughly using butter or cooking oil. Ensure the sides are well-coated to prevent sticking.
3. Add Water: Carefully pour 1 tablespoon (15 ml) of cool tap water into the bottom of each greased ramekin. This water is essential for creating steam and the 'poached' texture.
4. Add Eggs: Gently crack one large egg into each ramekin, ensuring the yolk remains intact and centred.
5. Season: Sprinkle lightly with a pinch of salt and pepper.
6. Load the Fryer: Carefully place the prepared ramekins directly into the air fryer basket or drawer. Ensure they are stable.
7. Initial Cook: Cook at 300°F (150°C) for 8 minutes.
8. Check Consistency (The Telltale Jiggle): After 8 minutes, carefully remove the air fryer drawer and gently jiggle one ramekin. If the white is fully set but the yolk still has a slight, obvious wobble, the egg is perfectly runny.
9. Final Cook (If needed): If the white is still overly wobbly/translucent, return to the air fryer for an additional 1-2 minutes. If a firmer medium yolk is desired, continue cooking until 10–12 minutes total.
10. Rest: Using oven mitts, carefully remove the ramekins from the air fryer and allow them to rest on a cooling rack for 30 seconds. This allows the residual heat to finish setting the very top layer of the white.
11. Release and Plate: Using a small, flexible rubber spatula or a thin, slotted spoon, carefully lift the poached egg out of the water/ramekin. Gently blot the base of the egg on a piece of paper towel to remove any excess water before plating.
12. Garnish and Serve: Serve immediately with additional seasoning, typically atop avocado toast or an English muffin.