| Level: | Easy |
| Total: | 30 min |
| Active: | 5 min |
| Yield: | 1 to 6 eggs |
Ingredients
- 1 to 6 large eggs
Instructions
- Preheat a 3.5-quart air fryer to 270 degrees F. Add the eggs to the fryer basket and cook 15 minutes for hard-boiled eggs. Remove the eggs and plunge them into an ice bath. Peel when cool enough to handle.
- For soft-boiled eggs, cook them 10 minutes. For medium-boiled eggs cook for 12 minutes.
Nutrition Facts
| Serving Size | 1 of 3.5 servings |
| Calories | 71 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 186 mg |
| Sodium | 71 mg |
Reviews
My family loves my Deviled Eggs so they request them for every occasion. I was beginning to dread making them because of trying to boil and peel those hateful eggs. I tried using the store bought peeled eggs but found the whites to be rubbery and honestly I thought they tasted “old.” I was skeptical but decided to give the air fryer method a try. I absolutely could not be more delighted with how they turned out. I followed the recipe as directed and they were perfect. I needed 10 total eggs so I did 6 and then 4. I did notice there was a tiny scorch mark that I imagine is from where the egg was positioned in the basket but didn’t affect the taste so who cares. I’ll never hard cook eggs any other way again. BRAVO
These turned out good but using a pressure cooker is quicker and more consistent IMO. The shells basically fall off after pressure cooking. 4 minutes on high with a cup of water. Never fails!
I tired this and they were burnt on one side what did I do wrong
I can’t wait to try this!!!
Yes I have made them several times….but don’t forget to preheat your air fryer. It makes a difference in your desired doneness.
So easy! But I don’t know if everyone understands what an ice bath is and that you do immediately after taking them out of the oven. I don’t know if you need to do this but my mother told me to roll them around on the counter to get lots of little cracks in the shell and then peel them under running water.
A real easy recipe to use. I don’t have any problems cooking them but sometimes they’re a little hard to get out of the shell. I think the trick is that I need to keep them in the cold water a little longer so they get looser I’m going to try that next time but so far not an issue I really like cooking my eggs this way now.
One disaster after the other. For hard boiled eggs, I have tried the above 15 minutes at 270, 18 minutes at 275, 20 minutes at 300, 30 minutes at 225, and on…. maybe a dozen heat/time combinations. I have gone through probably three dozen eggs over the last few months trying to get the timing right. All I end up with is runny eggs, or extremely overcooked eggs…and they NEVER come out of the shell easily. Often the three eggs I am trying to cook are ruined to the point that only one is usable. I am going back to the “long way… add eggs in a pan, add water, bring the pan of to a boil, turn off the heat and wait 12 minutes. Bingo, eggs done, peel easily. The air fryer thing is a true waste of time, and money.
No need to preheat. Perfectly boiled. A little hard to peel but tastes good.
I use the egg rack that came with my Instant Pot accessories. Perfect every time.