Soft boiled eggs are a delicious breakfast ingredient, but getting them just right can be tricky – one food blogger has shared the perfect method to get it spot on
Perfecting the soft-boiled egg can be a culinary challenge, as the texture of both the white and yolk are crucial to achieving a truly scrumptious egg.
But fear not, a food blogger has revealed a hack for cooking “jammy” eggs with an unexpected appliance: the air fryer. Laurie, the mastermind behind the blog Fork to Spoon, claims that the air fryer is the secret to crafting eggs with a delightfully gooey centre.
“Jammy eggs are a simple, delicious breakfast dish you can make in an air fryer,” she raves. “It’s a great way to use excess eggs and add variety to your usual morning routine.”
How to cook jammy eggs
To try this ingenious method, simply place up to seven large, room-temperature eggs in the air fryer basket, being mindful not to overcrowd it. Cook the eggs at 132C for 11 minutes.
While they’re cooking, prepare a bowl of ice water. The crucial step is to immediately plunge the eggs from the fryer into the icy bath, where they should remain submerged for 3-5 minutes.
This clever technique, as shared by Laurie, ensures that your eggs will emerge with a perfectly jammy centre, ready to be devoured with toast or as a dinner topping. Laurie has got a fabulous tip for all you egg aficionados out there aiming for that elusive soft and slightly runny yolk in your boiled eggs, reports the Express.
She advises an approach that not only makes the eggs a doddle to peel but also ensures you get that gorgeous jammy core every time. Laurie’s method is simple: “Start peeling from the bottom to the top, or where the cracks are located.
“Remove the entire shell from the egg, and return to the cold water while you finish peeling the eggs.” No need to hassle with peeling if you’re serving those drool-worthy jammy eggs straight from the fryer.
Just nestle them in an airtight container, and they’ll stay delectably fresh for up to a week in your fridge. When it’s finally time to dive in, Laurie insists on a generous sprinkle of seasoning; she’s all about zinging them up with hot sauce, a fiery shake of red chilli flakes, and a good cracking of black pepper for good measure.
