Air Fryer Boiled Eggs (Printable)

Tender whites and creamy yolks cooked gently using an air fryer for effortless peeling and perfect texture.

# What You'll Need:

→ Eggs

01 - 6 large eggs

# How To Make It:

01 - Set the air fryer to 275°F and allow it to preheat for 3 minutes.
02 - Arrange eggs in the air fryer basket spaced apart to prevent contact.
03 - Cook the eggs at 275°F for 14 to 16 minutes, adjusting time based on preferred yolk consistency.
04 - Fill a bowl with ice and cold water to prepare for cooling the eggs.
05 - Immediately transfer eggs to the ice water and soak for 5 minutes to halt cooking and ease peeling.
06 - Gently crack the shells and remove them before serving or storing the eggs.

# Expert Advice:

01 -
  • No boiling water means no steam burns, no timing confusion, and barely any cleanup.
  • The shells peel away almost too easily, which sounds silly until you're the one who doesn't need to wrestle with stuck-on membrane.
  • You get perfect consistency every single time, which is honestly rare when you're cooking breakfast in a hurry.
02 -
  • The ice bath is non-negotiable if you want easy peeling—skipping it is the one mistake that makes this whole method feel like it didn't work.
  • Rolling the cooked egg gently on the counter before peeling sounds silly but it genuinely breaks the membrane and makes everything come off smoother.
03 -
  • Let eggs sit at room temperature for a few minutes before air frying if you have time—they cook more evenly and the whites set without the yolks racing ahead.
  • The gentle rolling trick on the counter is worth doing even though it feels silly, because it breaks the inner membrane and makes peeling feel almost therapeutic instead of frustrating.
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