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Discussion Thread ⛵ Wednesday 28 May 2025

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  • I put an egg in the air fryer. It didn’t work that great. After peeling the shell, there was a bit of overcooked outer layer but the yolk was nice and creamy

    180 for 9 minutes

    • I did a lot of reading about eggs for cooking sous vide, and they are actually very complicated. There is a lot of variabiity between different eggs, and the yolk and white cook at very different temperatures. Even if you repeat the exact same time and temperatures you are likely to get different results for different batches of eggs.

      • Also the size of the egg. I eat a bunch of hard boiled eggs, 600g carton is 7 minutes, +1 minute for every 100g.

      • Yeah I was thinking it could be the egg shell was a bit thin in certain areas. The yolk was perfect though.

    • Cold or room temperature egg?

    • Maybe try 6-7 minutes?

    • I've tried 12 mins at 120 deg - eggs were room temperature and worked well for hard boiled. Doing the same with eggs from the fridge resulted in cooked whites and runny yolks.
      EDIT: both above were in an airfryer.

    • 160 for 8 mins, yolks were not totally cooked. One egg was a little runny, the other not so much.

      Guess next time I’ll try with maybe 5 or 6 mins.

109 comments