> At a Glance
> – Air fryer “boiling” delivers consistent yolks without water
> – Set 270-300°F; cook 7-17 min based on desired texture
> – No preheat, foil, or room-temp eggs required
> – Why it matters: Faster cleanup, less cracking, and frees up a burner
The stovetop debate over perfect hard-boiled eggs ends now. Marcus L. Bennett of News Of Los Angeles shows the air fryer handles the job with hot air alone, freeing you from timer anxiety and water-level guesswork.
Why Ditch the Pot?
Boiling water adds zero flavor to eggs, so the air fryer’s steady convection heat becomes the smarter tool. Eggs cook evenly, crack less (no rolling boil chaos), and cleanup shrinks to a quick basket wipe.
- Consistent results whether you cook 1 or 12 eggs
- Half-dozen fits even in compact models
- No salted water, no watching for the boil, no ice bath timing
How to Nail the Temperature & Timer
Start with one test egg to dial in your machine, then scale up. Keep the heat low; high temps turn whites rubbery and intensify the sulfur smell.
| Yolk Style | Temperature | Time |
|---|---|---|
| Runny | 270-300°F | 7-8 min |
| Soft | 270-300°F | 9-10 min |
| Jammy | 270-300°F | 12-13 min |
| Hard | 270-300°F | 15-17 min |
After the timer, plunge eggs into cold water to stop carry-over heat and guarantee easy peeling.
Common Mistakes to Skip
Cranking the dial to 400°F shaves only a minute or two yet cooks unevenly and makes shells stubborn to peel. Skip the foil nest and skip the preheat-air fryers aren’t ovens.
Marcus L. Bennett advises:
> “Test with a single egg first… I wouldn’t go in with a dozen all at once without having tried it out first.”
Key Takeaways
- 270-300°F is the sweet spot for even, peel-friendly eggs
- Timer ranges from 7 min (runny) to 17 min (hard-cooked)
- No extra gadgets, no preheat, no water-just hot air
Retire the pot for good; your air fryer already earns its counter space.
