Hard-boiled eggs cooked in an air fryer take only 16 minutes to cook through, peel effortlessly, and come out flawlessly every time! This method of cooking them is really easy.
I’ll be honest: when I first attempted hard boiled eggs in the air fryer, I had a lot of reservations. However, I was pleasantly surprised! We always use this dish for our meal prep because it’s so easy to prepare.
These eggs peel easily and cook through rapidly. They take very little care while they cook and are really simple to put in and take out of the air fryer!
Eggs Cooked in an Air Fryer
- Put your air fryer on high heat (250°F/120°C).
- Place your eggs in a single layer inside the air fryer.
- After 16 minutes of cooking, take the eggs out of the air fryer.
- Eggs should be submerged in water for 10 minutes.
- Gently roll the eggs after tapping them until they crack. Peel your way up, starting with the air bubble at the fat end of the egg.
- Have fun!
Water is not required.
Hard boiled eggs are often cooked in water on the stovetop or in an Instant Pot, but this recipe doesn’t call for any water. The air fryer’s hot air circulation uniformly cooks the eggs using dry heat.
Turning or shaking is not necessary.
Another fantastic thing about this recipe is that, even if your air fryer basket is full, you don’t have to flip the eggs halfway through.
Make a few, or a lot!
Using a single egg and up to ten eggs (as many as I could fit in a single layer) in my basket at once, I tested this method, and after 16 minutes, the eggs were always fully cooked.
Peeling and Putting Away
removing the peel
- To create a crack, gently tap the egg on a hard surface.
- Till the egg cracks all over, roll it.
- Submerge in water, and begin peeling from the fatter end of the egg’s air bubble.
- Peel the egg by carefully working your way up to the tip.
Storage:
Hard-boiled eggs can be kept either peeled or in their shell.
- in the shell: refrigerate in an airtight container for up to one week.
- peeled; keep chilled for up to four days.
Information on Nutrition
Serving size: 1 egg, 63 k cal, 1 g of carbohydrates, 6 g of protein, 4 g of fat, and 1 g of saturated fat. Calcium: 25 mg, Iron: 1 mg, Sodium: 62 mg, Potassium: 61 mg, Sugar: 1 g, Vitamin A: 238 I U
Recipe Adapted From: Denise Bustard