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Air Fryer Soft Boiled Eggs require just one simple ingredient to make. Every single time you make this easy recipe, you’ll love having this option for breakfast, lunch, or a snack. Find out below how to make the perfect soft boiled eggs!
People always think I’m crazy when I tell them that I air fry eggs, but it’s literally such a fun way to make a quick breakfast or snack. Why waste time putting water in a pan and waiting for all that water to boil when you can literally add your fresh eggs right to the air fryer and let the hot air do all the work?
Looking for another great egg recipe? I love these air fryer egg bites and these air fryer eggs in a basket.
Half-cooked eggs are a great way to meal prep and have eggs ready to enjoy in just 6-8 minutes, tops.
All you need is a little salt to add to the top of each cooked egg to enhance a bit of the flavor, or create a new favorite way to eat your eggs. You get to choose the best way to enjoy these cooked eggs – so have fun doing so!
Ingredients:
- Large eggs
How to make Air Fryer Soft Boiled Eggs
- Place the eggs in a small ramekin or silicone dish, or in the air fryer basket.
- Air fry at 300 degrees F for 6-8 minutes. (Six minutes for very runny yolks and whites, eight minutes for more firm whites, and still slightly runny yolks)
- When done air frying, place eggs into an ice bath until they are warm to the touch. Gently peel eggs and serve as desired.
- If using eggs as “dippy eggs,” place slightly cooled eggs in egg holders, gently crack tops with a spoon, and remove the top shells.
Variations
The one way that you can vary this recipe is by how you cook the eggs. If you decide to cook the eggs longer in the air fryer, you can easily turn this simple recipe into air fryer hard-boiled eggs.
The cooking time is a simple way you can vary the outcome of this easy air fryer recipe. Different sized eggs may vary a bit with the cook time, so keep that in mind.
How to serve
Once the air fryer eggs are done with the cooking process, you’ll put them in the ice water bath for a short amount of time. This is done so that you get the best results when peeling the eggs.
You can use the eggs for egg salad sandwiches, potato salad, as a topping for avocado toast, deviled eggs, or to just enjoy a runny dippy egg as you want.
How to store
Once you get your perfectly cooked egg ready, you can store any leftovers in a medium bowl or an airtight container. Your perfect eggs will need to be kept chilled in the fridge until you are ready to eat.
FAQs
They don’t. The egg yolk will be soft, but it shouldn’t be liquid or runny. If that is the case, the egg isn’t fully cooked to the soft boiled level. At that point, it’s not a total loss as you can scramble or cook the yolk outside of the egg in a skillet or pan if you choose to.
I totally get it! Some people like eggs that are slightly warm or at room temperature and not cold. If this is you, just let any leftover eggs sit out for a short time from the fridge before eating. It won’t take long at all to get the eggs to room temperature to eat and enjoy.
More Easy Air Fryer Recipes
- Air Fryer Poached Eggs
- Air Fryer Avocado Eggs
- Air Fryer Armadillo Eggs
- Air Fryer Fried Eggs
- Air Fried Cadbury Eggs
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Air Fryer Soft Boiled Eggs
Equipment
- 1 Air Fryer
Ingredients
- 4 large eggs
Instructions
- Place the eggs in a small ramekin or silicone dish, or in the air fryer basket.
- Air fry at 300 degrees F for 6-8 minutes. (Six minutes for very runny yolks and whites, 8 minutes for more firm whites, but still slightly runny yolks)
- When done air frying, place eggs into an ice bath until they are warm to the touch. Gently peel eggs and serve as desired.
- If using eggs as “dippy eggs,” place slightly cooled eggs in egg holders, and gently crack tops with a spoon, and remove the top shells.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Using Instant Pot duo crisp + Airfryer…
Sorry to say that it didn’t work out for me. I wanted a dippy egg with no raw white. I did one egg as an experiment. A large egg. (As stated)
Did it for 6 mins at 149°c (near as I could to 300°f) and it was still raw. Made a ‘nest’ for it in foil to keep it upright and put it back in with the top perched on top again for a further 2 mins. Still raw whites.
Another 1 minute – still raw.
Finally 2 more minutes and the white, although still raw in places was acceptable, but the yolk was hard.
Good experiment, but will have a go at another method next time! Maybe pressure cooker?
I was skeptical, but I followed the directions exactly and the six eggs I made were perfect! Thank you.