Air Fryer Reference
Scrambled Eggs
breakfast · fresh
- Temperature
- 300 °F
- 149 °C
- Total time
- 6 min
- 4 large eggs whisked in a silicone or oven-safe ramekin (about 1½ servings)
- Shake at
- 3 min
- shake once
- Internal temp
- —
- use visual cue
Doneness
Curds are soft and pillowy with no visible runny egg; a slight surface sheen keeps them tender. Overcooked eggs go dry and rubbery — pull at the first sign the surface looks set.
Oil & seasoning
Light butter or olive oil spray inside the ramekin to prevent sticking.
Season with: salt, black pepper, fresh chives (after cooking), shredded cheese (added in the last minute).
Watch out for
- Use a silicone or oven-safe ramekin — cracking eggs directly into the basket creates a sticky burnt residue that is very hard to clean.
- Stir the eggs once at the 3-minute mark to break up the bottom layer that cooks first. Without the stir you get a rubbery bottom and runny top.
- 300 °F is non-negotiable — higher temperatures overshoot the curd-formation window and the eggs go from creamy to rubbery in under 30 seconds.