There is nothing quite as satisfying as a perfectly cooked egg with a tender white and a rich, creamy yolk. Making hard-boiled eggs in the air fryer

Equipment

• Air Fryer: Circulates rapid hot air to evenly cook eggs without water.
• Large Bowl: Holds cold water and ice cubes for rapid cooling and easy peeling.
• Tongs: Safely handles hot eggs when transferring them out of the air fryer.

Ingredients

• 6 Large Eggs: Fresh from the refrigerator ( Note: Standard large eggs weigh approx. 50g each ).
• 2 Cups Ice & 4 Cups Cold Water: For the ice bath ( Note: Essential to stop cooking immediately ).

Instructions

1. Prepare the Air Fryer: Preheat your air fryer to 270°F (130°C) for 2 minutes to ensure precise temperature control.
2. Arrange the Eggs: Place 6 cold eggs straight from the fridge in a single layer in the air fryer basket, ensuring they do not touch heavily or stack.
3. Air Fry for Desired Doneness: Cook at 270°F (130°C) without opening the basket: Jammy / Soft-Boiled: 11–12 minutes
4. Medium-Boiled: 13–14 minutes
5. Hard-Boiled: 15 minutes
6. Prepare Ice Bath:
7. While the eggs are cooking, fill a large bowl with cold water and ice cubes.
8. Transfer and Shock:
9. Use tongs to immediately transfer the hot eggs from the air fryer into the ice bath. Let them rest in the ice bath for at least 5 minutes until fully chilled.
10. Peel and Serve:
11. Gently tap each egg on a hard surface to crack the shell, then peel starting from the wider bottom end under running water for seamless peeling.

Nutrition

Calories: 70 kcal · Protein: 6 g · Fat: s: 5 g Cholesterol: 186 mg · Carbohydrates: 0.4 g · Fiber: 0 g · Sugar: 0.2 g · Sodium: 70 mg