Ingredients:

  • 1/2 tsp Unsalted Butter (or High-Heat Oil), for greasing
  • 2 Large Eggs
  • 1 tsp Double Cream (or full-fat milk), optional
  • Pinch Fine Sea Salt, to taste
  • Pinch Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat the air fryer to 350°F (180°C) for at least 3 minutes to ensure even cooking.
  2. Thoroughly coat the inside of a ceramic ramekin (approx. 6 oz) with butter or oil to prevent the egg white from sticking.
  3. Carefully crack the two large eggs into the greased ramekin. Gently pour the teaspoon of double cream (if using) over the whites, and finish with a generous pinch of salt and pepper.
  4. Carefully place the prepared ramekin directly into the preheated air fryer basket, ensuring the ramekin is level.
  5. Cook the eggs for 8 minutes at 350°F (180°C). Check the doneness; the whites should be opaque.
  6. Adjust cooking time based on preferred yolk consistency: For a runny yolk, proceed to the next step. For a jammy yolk, cook for an additional 1–2 minutes. For a firm yolk, cook for 3–4 minutes more (up to 12 minutes total).
  7. Once cooked to your preference, carefully remove the hot ramekin using tongs and allow the egg to rest on the counter for 1 minute. The residual heat will finish setting the edges perfectly.
  8. Serve immediately, either directly in the ramekin with toast soldiers or scooped onto a plate.