Air Fryer Jammy Eggs
Make perfectly jammy eggs in the air fryer with custardy yolks in just minutes. Cooking at 290°F and finishing in an ice bath ensures consistent texture and easy peeling. Great for avocado toast, grain bowls, ramen, or meal prep.
Equipment
- Air fryer
- Large bowl (for ice bath)
- Timer
Ingredients
- 2 eggs
- salt to taste
- black pepper to taste
Instructions
- Place eggs directly in the air fryer basket.
- Set the air fryer to 290°F.
- Cook for 8 to 9 minutes for a jammy yolk (8 minutes for looser, 9 minutes for more set).
- While the eggs cook, prepare an ice bath in a large bowl.
- When the timer goes off, immediately transfer the eggs to the ice water.
- Let the eggs sit in the ice bath for exactly 3 minutes to stop cooking.
- Peel the eggs under running water to help remove shells more easily.
- Season with salt and black pepper to taste and serve.
Notes
- The 8–9 minute window depends on egg size: large eggs typically need 9 minutes; medium eggs closer to 8.
- Room temperature eggs cook more evenly; cold eggs may need up to 30 seconds more.
- If starting with a cold air fryer (no preheat), add about 2 minutes to cook time; results may be less consistent.
- The ice bath is essential to halt carryover cooking and keep the yolk jammy.
- Peel under running water to help lift shells; micro-cracks from cooking make peeling easier.
- Variation: Top with chili crisp and everything bagel seasoning after peeling.
- Storage: Refrigerate peeled eggs up to 5 days; do not freeze. Serve cold or at room temp—do not reheat.