Air Fryer Boiled Eggs (Printable)

Tender whites and creamy yolks made effortlessly with an air fryer. Easy peeling, no boiling water required.

# Ingredient List:

→ Eggs

01 - 6 large eggs

# How-To Steps:

01 - Preheat the air fryer to 275°F for 3 minutes.
02 - Carefully place the eggs in the air fryer basket, ensuring they do not touch.
03 - Air fry the eggs at 275°F for 14 to 16 minutes, depending on desired yolk consistency (14 minutes for slightly softer yolks, 16 minutes for fully cooked).
04 - While the eggs cook, fill a bowl with ice and cold water.
05 - Immediately transfer the cooked eggs to the ice water and let them sit for 5 minutes to halt the cooking process and loosen the shells.
06 - Gently crack and peel the eggs before serving or storing as preferred.

# Expert Advice:

01 -
  • The yolks come out impossibly creamy with that perfect jammy center, no gray ring that tells you you've overcooked them.
  • Peeling becomes almost meditative—the shells slip away like the eggs want to be free.
  • Batch cooking six eggs in one go means you've got grab-and-go breakfast sorted for days.
02 -
  • The ice bath is not optional—it's the difference between easy peeling and frustration. Without it, the shell sticks stubbornly to the white.
  • Fridge-cold eggs work better than room-temperature eggs. The contrast in temperature is what creates that beautiful separation between shell and white.
  • If your air fryer runs hot, start checking at the thirteen-minute mark. Every air fryer has its own personality, and you'll figure yours out quickly.
03 -
  • Rolling the cooked egg gently on the counter creates tiny cracks all over the shell, which makes peeling faster and more satisfying—it's worth the extra thirty seconds.
  • Keep the ice water cold by adding more ice if you're cooking multiple batches. The temperature drop is what makes the shells release cleanly.
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