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Perfectly poached egg with runny yolk on sourdough toast showing how long to poach an egg in air fryer

how long to poach an egg in air fryer

Ifra Shahnawaz
No vortex, no vinegar, no stress. Just a perfectly runny (or jammy, your call) poached egg straight from the air fryer in under 10 minutes.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 1 egg
Calories 70 kcal

Equipment

  • air fryer
  • Ceramic or Glass Ramekin

Ingredients
  

  • 1 large egg
  • 1–2 tbsp hot water
  • Cooking spray or oil (for greasing the ramekin)

Instructions
 

  • Step 1: Preheat the Air Fryer: Preheat your air fryer to 360°F (180°C) for 3 minutes.
  • Step 2: Grease the Ramekin: Spray the bottom and sides of a ceramic or glass ramekin generously with oil so the egg releases cleanly.
    Spraying oil into ceramic ramekin before poaching egg in air fryer
  • Step 3: Add Water: Pour 1–2 tablespoons of hot water into the ramekin.
    Pouring hot water into greased ceramic ramekin for air fryer poached egg
  • Step 4: Crack the Egg: Gently crack the egg on top of the water, trying not to break the yolk.
    Cracking fresh egg into water filled ramekin to poach egg in air fryer
  • Step 5: Air Fry to Perfection: Cook at 360°F for 5–8 minutes, depending on how runny you like your yolk — 5–6 minutes for very runny, 6–7 for jammy, 7–8 for a firm but soft center.
    Sliding perfectly poached air fryer egg from ramekin onto white plate
  • Step 6: Serve & Enjoy: Carefully remove the ramekin (it's hot!), run a small spatula around the edge to loosen the egg, and slide it onto your plate. Finish with salt, pepper, or chili flakes.
    how long to poach an egg in air fryer
  • Notes No ceramic ramekin? Silicone egg poacher cups work too, but add 1–2 extra minutes since silicone heats more slowly than ceramic or glass.

Notes

Pro Tips
  • Don't skip the oil — even a "non-stick" ramekin needs grease.
  • Don't skip the hot water — it's what gives you a true poached texture instead of a baked one.
  • Avoid overcrowding one ramekin with two eggs.
  • Use the wiggle test: the whites should be set, but the yolk should still jiggle in the center.
  • Cold eggs from the fridge need 30–60 seconds longer than room-temperature ones.
 Storage & Reheating: For make-ahead eggs, slightly undercook them (about 5 minutes), transfer to an ice water bath for 1 minute, then store in an airtight container in the refrigerator for up to 2 days.
Reheat: Drop into a bowl of simmering water for 30–60 seconds, or warm gently in the air fryer for 1–2 minutes. Avoid the microwave — it tends to overcook the yolk and make the white rubbery.
Want to try more? Check out our Air Fryer Breakfast Recipes Collection — try it with Air Fryer Frozen Pancakes, Air Fryer Banana Muffins, or Frozen Cinnamon Rolls in the Air Fryer for a complete morning spread!
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