If you’re a fan of eggs, then you’ll be pleased to know that a Michelin-trained chef has shared the ‘perfect’ way to cook them – and you can use an air fryer for a fail-safe method
Eggs are a tasty and adaptable staple, but getting them just right can be a bit of a challenge. They’re the ideal speedy breakfast, a delightful salad topper, or even a dinner accompaniment – but for some, mastering the art of egg cooking remains elusive.
Air fryers have become a game changer when it comes to cooking. Not only do they facilitate the cooking experience by simply throwing a couple of ingredients and pressing a button, but it’s also leaves you with less things to clean. It also gives you some extra time to focus your mind on other things, such as preparing some side dishes – or even sitting on the sofa and watch some television.
Cooking isn’t everyone’s forte, but fear not, Michelin-trained chef Poppy O’Toole has got your back with her foolproof egg-cooking techniques, whether you’re a traditional poaching purist or an air fryer aficionado who loves to chuck in an egg and leave it to do its thing.
For those who favour the convenience of an air fryer, Poppy’s got a cracking method that requires zero effort yet yields a gorgeously gooey yolk. It’s so simple to make and so delicious that it will leave you wondering why you haven’t made it before, and it goes well with a variety of dishes.
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To achieve a ‘boiled’ egg in the air fryer, Poppy advises using a room temperature egg and setting the air fryer “for 15 minutes at 130 degrees”. If you’re after a lusciously runny yolk, simply reduce the time to 10 minutes for a softer result.
Poppy herself is partial to a poached egg, but acknowledges that poaching can be a tricky business, with eggs quickly turning into a scrambled mess if not removed at the precise moment.
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“For poached eggs, add a splash of white wine vinegar to the water and use a really fresh, fridge-cold egg”, Poppy recommends.
Why exactly does vinegar come to the rescue when poaching eggs? Inquiring minds on Reddit’s ‘Ask Culinary’ thread have the answer: “The acid helps the whites set faster so they don’t spread into the water”.
The best thing about cooking is that like everything else, it’s a learning experience that one learns to master. By following this simple step, you will be making the best eggs with the perfect and delicious runny yolk that will elevate any breakfast, lunch, and dinner meal.