Air Fryer Poached Eggs are a quick, hands-off way to make soft, runny-yolk eggs without using a stove.
They’re not “true” traditional poached eggs, but the air fryer + water bath method gets very close.
Air Fryer Poached Eggs
What you need
- Eggs (as many as you want)
- Small ramekins or silicone cups
- Hot water
- Salt (optional)
Method
1. Preheat air fryer
- Set to 160°C (320°F)
- Preheat for 3–5 minutes
2. Prepare water bath
- Place ramekins in the air fryer basket
- Fill each ramekin with hot water (about ¾ full)
3. Add eggs
- Gently crack 1 egg into each ramekin
- Try not to break the yolk
4. Cook
- Air fry at 160°C (320°F) for:
- 6–7 minutes → runny yolk
- 8–9 minutes → softer, semi-set yolk
- 10 minutes → firmer yolk
5. Remove carefully
- Use a spoon to lift eggs out gently
- Drain excess water
- Season with salt & pepper
Tips for best results
- Use fresh eggs → they hold shape better
- Don’t skip the water → it prevents rubbery texture
- If your air fryer runs hot, reduce time by 1 minute
- Silicone cups make removal much easier than ceramic
How to serve
- Toast + avocado
- On oatmeal or rice bowls
- With ham & potatoes
- Over salads
- Or as a protein boost in any breakfast plate
If you want, I can also show:
- Stovetop classic poached eggs (perfect restaurant style)
- Microwave poached eggs (fastest method)
- Egg yolk timing chart so you never overcook them again