Air Fryer Poached Eggs on Garlicky Mushroom Toast
Soft air-fryer poached eggs over buttery garlic mushrooms on crisp toast — a fast, comforting meal for brunch or a light supper.
Air Fryer Soft-Boiled Eggs
Air fryer soft-boiled eggs are a simple way to get consistent results with very little effort. This method gives you set whites and rich, creamy yolks that are ideal for breakfast, toast, salads, or ramen.
Use the 9–11 minute window to fine-tune your preferred yolk texture for your specific machine and egg size. An immediate ice bath is the key step for stopping carryover cooking and making the shells easier to peel cleanly.
Method
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- Preheat the air fryer to 120°C (250°F) for 2 minutes.
- Arrange the cold eggs in a single layer in the basket, leaving a little space between each one.
- Air fry for 9 to 11 minutes depending on yolk preference: 9 minutes for very jammy, 10 minutes for classic soft-boiled, 11 minutes for slightly firmer centres.
- While the eggs cook, prepare an ice bath with cold water and ice cubes in a medium bowl.
- Transfer the eggs straight into the ice bath and chill for 5 minutes to stop cooking and make peeling easier.
- Gently crack and peel the eggs, then serve immediately with sea salt and black pepper if desired.
Ingredients
- 1 cup Ice cubes for ice bath
- enough to cover Water for ice bath
- Sea Salt for serving, to taste
- Black Pepper freshly cracked, optional, to taste
- 4 Large Eggs cold from the fridge
Notes
Cook straight-from-fridge eggs for the timing above; room-temperature eggs may need 1 minute less.
If peeling is difficult, gently crack the shell all over and peel under running water.
For batch cooking, chill peeled eggs and use within 2 days for best texture.
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