Air Fryer “Boiled” Eggs (Easy, Peel-Perfect Eggs Without Boiling Water)

If you want reliable “boiled” eggs without babysitting a pot of water, the air fryer is a simple shortcut. This method gives you tender whites and yolks exactly how you like them—soft, jammy, or fully set—plus it’s surprisingly easy to peel.

Quick Flavor & Texture

You’ll get clean, firm whites with a yolk that can be runny, jammy, or hard—depending on your timing. The ice bath helps stop the cooking fast so the texture stays just right.

Why You’ll Love These Air Fryer Eggs

No pot of boiling water to watch.
Easy to peel when cooled properly.
Works for soft, jammy, or hard yolks.
Perfect for meal prep, salads, snacks, and ramen.

What You Need to Make This Recipe

Note: Full amounts and exact timing are listed in the recipe card at the end of the post.

Eggs
Ice cubes
Cold water (for an ice bath)
Salt, pepper, or your favorite seasoning (optional)

Tools

Air fryer
Heat-safe bowl (for the ice bath)
Tongs or a slotted spoon

How to Make This Recipe

Note: The recipe card below includes the exact times for soft, medium, and hard eggs.

Preheat your air fryer to a low, steady temperature so the eggs cook evenly.
Place eggs in a single layer with a little space between them.
Air fry until they reach your preferred yolk doneness.
Move eggs straight into an ice bath to stop the cooking fast.
Peel under cool water and season or use in your favorite dishes.

Pro Tips for Easy Peeling

Use eggs that are a few days old—super fresh eggs can be harder to peel.
Don’t skip the ice bath; it helps the shell release and prevents a green-ish yolk edge.
Crack the shell all over, then roll the egg gently to loosen it before peeling.
Peel under a thin stream of cool water for the cleanest result.

Serving Ideas

Jammy eggs for ramen, grain bowls, or avocado toast.
Hard eggs for salads, sandwiches, or meal-prep snack boxes.
Slice and sprinkle with salt, pepper, paprika, or everything bagel seasoning.

FAQ

Do I need to flip the eggs?

No. Just keep them in a single layer with space for airflow.

Why did my eggs get a green ring?

That usually comes from overcooking or skipping the ice bath. Cool them immediately to help prevent it.

Can I cook more eggs at once?

Yes—just avoid stacking. Cook in one layer for even results.