Preheat the air fryer to 400°F (204 °C) for 5 minutes.
Spray 2 ramekins with oil. Add ¼ cup room temperature water to each ramekin and crack 1 egg per cup.
Carefully transfer the ramekins to the heated basket. Air fry at 360°F (182 °C) for 5 minutes.
Run a small teaspoon inside the cup and along the ring to help “release” the egg. Air fryer for another 1-2 minutes.
Carefully slide the egg out to a strainer. Drain the water and season with salt and pepper before serving.
Notes
All the eggs used in this recipe are refrigerated (i.e. not at room temperature). The size of the air fryer is 5.8 qt. and the brand is Instant Pot Vortex air fryer.
In my previous recipe, I had a Cosori air fryer. The cook time was 6 minutes at 360°F + 1-2 extra minutes.
Some people add hot water to the ramekin to “poach” the eggs. I did not find it necessary.
You don’t need to add vinegar to the water.
Do experiment with your own cook times. Use this recipe as a reference guide and expect a little trial-and-error until you get a handle on your own cookware.
Test with 1 to 2 eggs first before you try a larger batch. Do not overcrowd the basket.
The following factors might affect your cook times and temperatures: egg size (even the same carton of eggs come in different sizes), room temperature eggs vs. chilled from the fridge, bakeware material, bakeware size, egg quantities (in volume), and air fryer brand/size/model.