Servings: 4
Ingredients
- 4 eggs medium
- 1 bowl of ice-cold water
- 8 ice cubes
Procédé
Cooking and Cooling
- Remove the eggs from the refrigerator 20 to 30 minutes before cooking.4 eggs
- Fill a bowl with ice-cold water and the ice cubes, then place it next to the air fryer.1 bowl of ice-cold water, 8 ice cubes
- Arrange the eggs in the basket in a single layer, leaving space between them and not stacking them.
- Do not preheat the air fryer.
- Set the air fryer to 130 °C.
- Cook for 15 minutes, until the yolks are firm and fully set.
- As soon as the timer goes off, lift the eggs out with a spoon and immediately transfer them to the ice bath.
- Let them cool for 5 to 10 minutes, until just warm to the touch.
Peeling
- Gently tap the shell all over, then roll the egg under your palm on the work surface.
- Peel under a thin stream of cold water, starting from the wider end.
Notes
Cooking times at 130 °C (medium eggs): 9 min (runny yolk), 11 min (soft-boiled), 13 min (tender yolk), 15 min (classic hard-boiled egg). Just 1 minute can change the texture, so use a timer.
Temperature and preheating: Keep the air fryer at 130 °C (do not exceed 135 °C) and do not preheat it, to avoid thermal shock and cracked shells.
Ice bath is essential: It stops the cooking and makes the eggs easier to peel. If the water starts to warm up, add more ice cubes.
Peeling: Eggs that are 5 to 10 days old peel more easily. Start from the wider end (the air pocket).
Adjust for egg size: Add 1 to 2 min for L/XL eggs, subtract 1 min for small eggs; add 1 min if the basket is very full. Test with your particular model (variation of up to 2 min is possible).
Storage: Keep for up to 7 days in the refrigerator, in the shell, or 3 days once peeled, and never more than 2 h at room temperature. Do not freeze. To reheat, cook for 2 to 3 min at 120 °C in the air fryer.
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