How Long To Cook Eggs In An Air Fryer | Soft To Hard

If you’ve ever pulled out an egg that’s half-set or chalky, you already know the trick: air fry eggs by doneness, not by guesswork. This guide gives you a repeatable timing map, plus the small moves that lock in results. I’ll keep it practical, with cues you can see and feel.

I’m using large, fridge-cold eggs as the baseline, cooked in a basket-style air fryer. If your eggs start at room temp, or your fryer runs hot, you’ll land a minute earlier than the chart. If your fryer runs cool, tack on a minute and keep notes. If you want the fastest learning curve, stick to one egg size and one temperature for a week.

Cooking Eggs In An Air Fryer Time Chart For Soft To Hard

Use this table as your starting point, then fine-tune by one-minute steps. The “Ice Bath” note matters; it stops carryover heat so the yolk stays where you want it.

Doneness Target	Temp And Time	Finish Notes
Soft Set White, Runny Yolk	260°F / 127°C — 9–10 min	Ice bath 3 min; peel under a thin stream
Jammy Center, Spoonable	260°F / 127°C — 11–12 min	Ice bath 4 min; peel after 5 min rest
Medium, Sliceable Yolk	260°F / 127°C — 13 min	Ice bath 5 min; chill 10 min for clean slices
Hard Yolk, Still Moist	270°F / 132°C — 14 min	Ice bath 6 min; tap, roll, then peel
Hard Boiled For Deviled Eggs	270°F / 132°C — 15 min	Ice bath 8 min; chill 20 min for easiest peel
Extra-Large Eggs	Add 1 min to the target above	Check one egg first, then run the batch
Room-Temp Eggs	Subtract 1 min from the target above	Shorter cook; ice bath still needed
Quail Eggs	260°F / 127°C — 5–6 min	Ice bath 2 min; peel by cracking all over

How Long To Cook Eggs In An Air Fryer With Common Temps

The sweet spot for “boiled-style” eggs is a low-to-mid setting. Around 260–270°F gives steady heat without blasting the shell. At 300°F, many fryers brown the shell and tighten the white fast, which can make peeling rough. At 240°F, the cook can drag and turn uneven if the basket has cool corners.

Pick A Temp First, Then Adjust Time

Lock your temperature, then tune time. Changing both at once makes it hard to learn your machine. If your fryer has a strong top heater, stick with 260°F for soft and jammy eggs. Use 270°F when you want a drier, clean-cut yolk for salads.

Know Your Air Fryer’s Real Heat

Air fryers vary. Two models set to 260°F can cook like 250°F and 280°F. If you have an oven-safe thermometer, run it once in the basket to see how close the display is. If you don’t, your first batch is your test. Cook two eggs, crack one open, then log the time that matches your target.

What Changes Egg Cook Time In The Basket

Eggs seem simple, yet three small factors swing the result. Get these right and your times stay steady batch after batch.

Egg Size And Shell Thickness

Large eggs are the standard in most recipes. Medium eggs set faster. Extra-large eggs lag. Shell thickness also shifts peel-ability; older eggs tend to peel cleaner than ultra-fresh ones.

Starting Temperature

Fridge-cold eggs cook slower than room-temp eggs. Cold is fine, yet stay consistent. If you swap starting temps midweek, your jammy eggs can turn medium without warning.

Load And Airflow

Don’t stack eggs. Spread them in one layer so hot air can move around each shell. In a small basket, four to six large eggs is a safe range. In a larger basket, you can fit more as long as they aren’t pressed tight.

Step-By-Step Method That Stays Consistent

This is the routine I use when I want the same yolk on Monday and Saturday. It works on most basket and toaster-oven air fryers.

1) Warm The Basket Briefly

Run the fryer empty for 2 minutes at your chosen temperature. This cuts the “cold start” dip so your timer means the same thing each time.

2) Set Eggs In A Single Layer

Place eggs in the basket with a little gap between them. If you’re nervous about movement, set them in a silicone liner with shallow ridges. Skip deep cups that block airflow up the sides.

3) Cook, Then Move Straight To Ice Water

When the timer ends, lift the eggs out and drop them into ice water right away. This stops carryover heat, which is why the table works. No ice? Use the coldest tap water you have and swap it once.

4) Peel With A Crack-And-Roll

Tap the wide end first, then roll the egg on the counter with gentle pressure to crack the shell all over. Start peeling under water or with wet hands. If the membrane sticks, dip back in the bowl and try again.

Peeling Tricks That Cut The Mess

Peeling is where air fryer eggs can feel either effortless or annoying. Two things help more than any gadget: older eggs and full chilling. Eggs that have sat in the fridge for a week tend to release from the shell membrane with less tearing.

If you only have fresh eggs, give them a longer ice bath, then rest them in the fridge for 20 minutes before peeling. That pause lets the white firm up and pull back from the shell.

Start At The Wide End

The wide end hides a small air pocket. Crack there first, then slide a spoon under the membrane and skim around the egg. Keep the spoon close to the shell so you don’t gouge the white.

Peel Under Water When The Shell Fights Back

A thin stream of water can slip under the membrane and lift stubborn spots. If you’re peeling a dozen eggs, keep a bowl of water beside you and dip each egg as you work.

Basket Vs Oven-Style Air Fryers

Basket models cook fast because the fan is close and the chamber is tight. Oven-style units often need one extra minute for the same doneness, especially on the upper rack. Use the middle rack.

Doneness Checks Without Guessing

Air frying hides the usual “boiling” clues, so use quick checks that don’t wreck the batch.

Spin Test For Hard Eggs

After the ice bath, spin an egg on the counter. A hard egg spins fast and steady. A soft or jammy egg wobbles. This won’t tell you exact softness, yet it’s a clean way to sort eggs for different uses.

One-Egg Cut Test For New Fryers

On your first run with a new fryer, cook two eggs. Chill them, then cut one in half. If it’s under, add one minute next time. If it’s over, pull one minute. Two test batches usually dial it in.

Food Safety Notes For Eggs Cooked This Way

Most people air fry shell eggs until the white is set and the yolk hits the texture they like. If you want a firmer cook for higher-risk guests, extend the time toward the hard range and chill right away.

When eggs are part of a mixed dish, a thermometer is the cleanest check. USDA’s Safe Minimum Internal Temperature Chart lists 160°F (71°C) for egg dishes, such as quiche or a breakfast bake.

If you’re meal prepping and still searching “how long to cook eggs in an air fryer” because you’re worried about undercooking, stick with the medium-to-hard times and do a quick cut test on one egg after chilling.

Chill And Store The Right Way

Once cooked and cooled, store eggs in a sealed container in the fridge. FDA’s egg safety guidance notes hard-cooked eggs keep about one week. Label your container so you don’t play fridge roulette.

Common Problems And Fast Fixes

If your results are off, it’s usually one of a few patterns. Use this table to diagnose without burning through a dozen eggs.

What You See	Likely Cause	Fix Next Batch
Runny white near the shell	Temp too low or basket crowded	Cook 1–2 min longer; leave gaps between eggs
Green ring on yolk	Overcooked and cooled slowly	Pull 1–2 min earlier; use a full ice bath
Shell sticks in tiny flakes	Eggs too fresh or no chill time	Chill 15–20 min; use eggs a week old
Dented shells after cooking	Rapid pressure change or thin shells	Lower temp to 260°F; don’t preheat too long
Cracked eggs leaking white	Eggs knocked together in basket	Cook fewer; use a liner or small rack
Yolk dry and crumbly	Time too long at 270°F+	Drop 1–2 min; chill right after cooking
Mixed doneness in one batch	Hot spots or uneven airflow	Rotate basket halfway; keep eggs in one layer

Ways To Use Each Doneness

Matching cook time to the meal saves frustration. Soft eggs shine on toast and ramen. Jammy eggs work for grain bowls and salads where you want a creamy sauce without mayo. Medium yolks slice clean for bento boxes. Hard eggs hold up for deviled eggs, egg salad, and meal prep.

Soft And Jammy Serving Ideas

Serve warm on buttered toast, rice, or noodles. Add flaky salt and cracked pepper. If you’re packing lunch, chill first so the yolk stays put when you cut it later.

Hard Eggs For Prep

Hard eggs peel best after a chill. Once peeled, store them with a damp paper towel in a sealed box so the surface doesn’t dry out. If you’re making egg salad, chop after the eggs are cold for a cleaner cut.

Batch Cooking Without Losing Consistency

Air frying eggs is handy for meal prep, yet big batches raise two risks: crowding and slow cooling. Cook in waves if needed. While one batch cooks, refresh the ice bowl so it stays cold. Once all eggs are chilled, store them unpeeled for the longest shelf life.

Quick Timing Checklist For First-Time Runs

• Set 260°F for soft to medium yolks; use 270°F for firm yolks.
• Start with large, fridge-cold eggs, one layer in the basket.
• Cook 11–12 min for jammy; 14–15 min for hard, then ice bath.
• Adjust by 1 minute on your next batch, keeping temp the same.
• Write down your “perfect time” so you can repeat it.

Final Notes For Reliable Results

If you only take one thing from this page, make it the ice bath. It’s the step that turns a decent egg into a repeatable egg. Once you log the time that hits your yolk sweet spot, air fryer eggs turn into a set-and-forget win for busy mornings. And if you’re still wondering how long to cook eggs in an air fryer for your exact model, run the two-egg test once, then stick to that number.