Scrambled eggs in air fryer (serve 1-2)
Preheat the air fryer at 400°F (204 °C) for 5 minutes.
Spray the non-stick cake pan with avocado oil. Pour-in the whisked eggs. Air fry at 300°F (149°C) for 3 minutes, stir the eggs, cook for another 2 minutes, stir the eggs again, and cook for another 1 minute. Keep stirring and adding 1 minute increment until your desired consistency.
Air fryer poached eggs (makes 2)
Preheat the air fryer at 400°F (204 °C) for 5 minutes.
Spray 2 ramekins with oil. Add ¼ cup room temperature water to each cup with 1 cracked egg per cup. Carefully transfer the ramekin to the heated basket. Air fry at 360°F (182 °C) for 6 minutes.
Run a small teaspoon inside the cup and along the ring to help “release” the egg. Air fryer for another 1-2 minutes.
Slide the egg out to a strainer. Drain the water before serving.
Air fryer frittata (serve 6-8 slices)
Preheat the air fryer at 400°F (204 °C) for 5 minutes.
Line an oven friendly cake pan with parchment paper so that the frittata won’t stick to the pan and will be easier to lift it out. Make sure the paper is not in contact with the heat source.
In a large bowl, whisk the eggs and combine with ingredients from milk to cheese, if using.
Pour the egg mixture into the cake pan and carefully transfer the pan into the fryer basket.
Air fry at 320 °F (160°C) for 10 minutes. Remove the basket and stir the mixture. Air fryer for another 10 to 12 minutes. The center should come out non-watery when inserted in a chopstick.
Carefully lift the frittata out of the pan. Wait until it’s cool to room temperature and slice before serving.
Air fryer egg cups (makes 6 small egg muffins)
In a large mixing cup, whisk the eggs with all ingredients. Place the silicone muffin cups into the non-heated fryer basket. Carefully pour the egg mixture into the cups and leave a little space at the top.
Air fryer at 300°F (149°C) for 8 minutes – stir the eggs – and cook for another 2-4 minutes. The center should come out non-watery when inserted in a chopstick.
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