I cooked boiled eggs on the hob and in the air fryer to compare results. The air fryer egg came out with a jammier yolk, and the method proved quicker overall with less washing up.
Hob Method
I filled a kettle with water and brought it to a boil, then poured the water into a saucepan over medium heat. After a few minutes, the water was bubbling. I carefully lowered a room-temperature egg into the water and set a timer for six and a half minutes, aiming for a jammy yolk—not too firm, not too runny. The egg did not crack this time, which was a relief.
Air Fryer Method
Following a tip from Food With George on TikTok, I preheated the air fryer to 140C for two minutes, then placed an egg directly in the basket and set the timer for nine minutes. I was worried the egg might explode, but it did not. Using an air fryer liner can prevent mess if concerned.
The Verdict
After cooking, both eggs were plunged into an ice bath for a couple of minutes to stop the cooking process. Peeling was equally tricky for both methods. I served each egg on toast with mashed avocado. The hob egg was slightly harder than expected, while the air fryer egg had a softer, jam-like texture that I preferred. Despite the air fryer's longer cooking time, the total active preparation was shorter because there was no need to boil water or wait for it to bubble. Plus, cleanup was easier. The air fryer method is speedy, straightforward, and delivers an ideal soft, jammy centre.
