Of course, I had to experiment with the eggs. I made them for 15, 16, 17 and 18 minutes to see what they look like inside and how they peel off.
15 minutes – more difficult to peel. The center is softer, just between hard and soft.
16 minutes – peeled perfectly. The center is pretty cooked.
17 minutes – peeled perfectly. The centre is perfect for egg salad, potato salad, stuffed eggs, etc.
18 minutes – more difficult to peel. White is as hard as stone. I bet the egg would bounce back, but I didn’t try. (I regret that I didn’t.) The center is dry, but not gray.
Now you’re going to have to experiment with your own airfryer to see what time is best for you. Make ONE egg and see. If this is something you are going to do regularly, take this recipe and adjust it to your altitude (high altitude affects all the cooking times), your air-fryer model and your personal preferences.
Mine is officially 17 minutes for my perfect hard egg. Yours might be different. Test and see.
The best part of these eggs is their easy peeling. Only the 15-minute egg gave me a hard time. Then master the egg with a perfect soft shell for an air-breaker.
Good cooking.
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