One of the most difficult things about making poached eggs is timing them right with other meal components. The golden liquid core can quickly set if cooked for a second too long, or worse, the white and yolk will be watery if undercooked.
Many people like the speed at which eggs can be poached in a saucepan, but recipe experts at Ocado suggest using an air fryer as a “super simple” alternative. They said, “Unreliable poached eggs are a thing of the past with this air fryer poached eggs recipe…this super simple cooking method gives you more time to elevate your eggs.” No quirky techniques or white vinegar are required to make poached eggs this way; you only need a few ramekins and some water.
Air fryer poached eggs can be served independently, but the hands-free cooking gives you more time to “elevate” a meal.
Instead of having eggs on toast, the Ocado team suggest trying Turkish-style eggs with rose harissa, Greek yoghurt, fresh herbs and toasted pitta for dipping.
Air fryer poached eggs recipe
Ingredients
One tsp vegetable oil, for brushing the ramekins
Four large eggs
For Turkish-style eggs:
20g salted butter
Two garlic cloves, finely chopped
One tsp rose harissa paste
Half tsp sea salt flakes
Half tsp freshly ground black pepper
Four tbsp Greek yoghurt
One tsp fresh dill, roughly chopped
Two pitta breads, toasted
Method
The eggs are easy to make with just some water, but you will need four ramekins or ovenproof moulds to cook each egg in.
Brush each one with a little vegetable oil, then fill two-thirds full with hot water.
Carefully crack one egg into each ramekin, then place in the air fryer and cook for five minutes at 185C, until the whites are set but the yolk is soft and runny.
If you are serving the eggs on their own, this is all you need to do. For tasty Turkish-style eggs, prepare a frying pan with the melted butter over medium heat on the stove.
Add the garlic, harissa, salt and pepper and fry for three minutes. Then, divide the Greek yoghurt between two serving dishes.
With a slotted spoon, remove the eggs from the ramekins and set them on the yoghurt. Finally, drizzle over the harissa butter, top each with a little dill, and serve the dishes with toasted pitta bread.