Hard Boiled Eggs in Air Fryer
These air fryer hard boiled eggs are a simple, hands-off alternative to boiling on the stove. A short preheat and a precise 270°F cook produce evenly set yolks, while an ice bath ensures easy peeling without the green ring. Ideal for breakfasts, salads, and weekly meal prep.
Equipment
- Air Fryer (basket style)
- Bowl for ice bath
- Tongs
- Slotted spoon
- Timer
Ingredients
- 6 large eggs cold from the fridge
- ice cubes for ice bath
- cold water for ice bath
Instructions
- Preheat the air fryer to 270°F for 3 minutes while the eggs stay in the fridge.
- Place cold eggs in the air fryer basket in a single layer with space between each egg.
- Set temperature to 270°F and air fry for 15 minutes (for 300°F models, cook 13 minutes).
- Meanwhile, fill a large bowl halfway with ice and add cold water until three-quarters full to make an ice bath.
- When the timer ends, immediately transfer the eggs to the ice bath using tongs or a slotted spoon.
- Let the eggs cool in the ice bath for 8–10 minutes.
- Tap an egg gently on the counter, roll to crack the shell all over, and peel under cold running water starting from the wider end.
- Pat dry and serve, or store refrigerated with shells on.
Notes
- If your air fryer only runs at 300°F, reduce cook time to about 13 minutes to avoid overcooking.
- The ice bath is essential to stop carryover cooking and prevent the green ring around the yolk.
- For softer yolks: 10 minutes at 270°F (soft) or 12–13 minutes (jammy/medium). For extra firm yolks: 17 minutes at 270°F.
- Preheating helps minimize shell cracking and improves consistency.
- Store cooked eggs (in shells) in an airtight container in the fridge for up to 7 days.