According to CNET, you can make perfect hard-boiled, soft-boiled, or “jammy” eggs in your air fryer without any water. The method involves cooking eggs directly in the basket at a lower temperature, around 250 to 270 degrees Fahrenheit, for about 15-16 minutes for hard-boiled. They state this process eliminates waiting for water to boil, reduces cleanup to a simple wipe, and minimizes the risk of eggs cracking from a rolling boil. The article dismisses common internet advice, asserting you don’t need to preheat the air fryer, bring eggs to room temperature, or use foil. However, they warn against using high heat like 400 degrees, which can cause uneven cooking, a stronger smell, and harder-to-peel eggs.
The air fryer egg reality check
Look, I get the appeal. The idea of not babysitting a pot of water is a genuine quality-of-life upgrade. And the consistency argument is strong—water boiling is a variable, hot air circulating is less so. But here’s the thing: this isn’t some magical, revolutionary cooking method. It’s basically a tiny, efficient convection oven. You’re just baking the eggs in their shells.
So calling them “boiled” is a bit of a marketing stretch, isn’t it? The article itself notes that boiling water caps at 212°F, while air fryers often run hotter. That’s a key physical difference CNET glosses over. Baking an egg at 270°F in dry air is a different chemical process than cooking it in 212°F water. The results might be similar, but they’re not identical. I’d bet a food scientist could spot the difference in the yolk’s texture immediately.
The unmentioned hassle factor
Now, let’s talk about the “less cleanup” claim. Sure, you’re not washing a pot. But you are heating a much larger, harder-to-clean appliance for a handful of eggs. An air fryer basket has nooks and crannies. If an egg does crack—and they still can, from thermal shock—you’ve got baked-on egg white all over that basket and heating element. That’s a way bigger pain to scrub than a simple stainless steel pot.
And the capacity issue is real. CNET says even small models can do a half-dozen. That’s fine for a small household. But try meal-prepping a dozen eggs for the week. You’re looking at multiple batches, which totally negates the “time-saving” benefit. A big pot handles that in one go, no problem.
Is this just gadget justification?
This feels like peak “unitasker avoidance” logic. We bought these bulky air fryers, and by golly, we’re going to use them for everything to justify the counter space. I own one, and I use it a lot. But sometimes, the simple, ancient tool is still the best one. A pot of water is remarkably energy-efficient for its task. It’s a direct transfer of heat. An air fryer is heating a large cavity with a powerful fan. For a small batch of eggs, which is more wasteful? I’m not convinced the air fryer wins.
Basically, this is a clever hack. It probably works well, especially if you nail the time and temp for your specific model. But it’s not the earth-shattering, pot-retiring revelation it’s sold as. It’s an alternative with its own trade-offs. Sometimes innovation is just a different path to the same destination. And that’s okay.
