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
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.
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.
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?
Cold
Interesting. Thanks.
One of my friends suggested I pop it in the air fryer as well.
i’m going to give it a try sometime.
I think you should
I’ll report back tonight!
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.
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.