Figured air fryer hard boiled eggs would be a gimmick, now I eat 6 a week

I kept seeing people online swear by hard boiled eggs in the air fryer and figured it was just one of those viral things that never actually works. My stove method is fine but I hate babysitting a pot, so I gave it a shot at 270 degrees for 15 minutes, then straight into an ice bath for 5 minutes in my sink here in Sacramento. The shells slid right off, no gray ring, no weird texture, and the yolks came out that soft jammy kind I like. Anyone else messed with the time and temp on these? I'm wondering if 15 is the sweet spot or if I should push it a bit for firmer yolks.

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sethc1220d ago

Man, 15 minutes at 270 gave me perfect jammy yolks too, but bump it to 17 if you want them fully set.

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wendy67420d ago

Oh nice, 15 really does the trick then! So at 270 for 15, is the white part still a little soft in the middle or is it pretty much solid by then? I tried 12 once and the whites were straight up runny, total mess. @sethc12 do you start them in cold water or drop them in once it's already going? That part always messes with my timing. And does 17 make them chalky at all or do they stay creamy?

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