The end result is eggs that are perfect for dipping, or dippy eggs as they are lovingly referred to in the UK.  Ready to dip your toast soldiers into, or crispy tender asparagus spears, bacon strips, etc.

Whatever it is that you enjoy dipping into soft boiled eggs. 

JAMMY OR MEDIUM AIR FRYER EGGS

Mine were not quite as jammy as I would like them, nor were they totally hard boiled.  To reach the jammy consistency you will want to set your air fryer from  270*F/132*C to 275*F/135*C.  Cook for 12 to 13 minutes.

At the end of that time dip them into the ice water bath or 4 to 5 minutes until cool but not cold.

NOTE - If your air fryer doesn't go to a temperature lower than 300*F/149*C you can cook them at this temperature but you will have to play with/adjust the cook times slightly. Subtract 1 to 2 minutes per doneness of egg you are wanting.  Note also that the times may vary slightly depending on the model and ferocity of air fryer you have!

 

HARD BOILED AIR FRYER EGGS

For hard boiled air fryer eggs set your temperature from 270*F/132*C to 275*F/135*C.   Cook for 13 to 15 minutes.

At the end of that time dip them in the ice water bath for 4 to 5 minutes and then peel. 

You will or should have perfectly cooked hard boiled egg with no grey around the yolk (an indication that they have cooked for too long.)

As with anything this is a bit of a learning curve and these times and temperatures are meant only as a reference guide for you to follow when it comes to cooking your eggs. Do plan to play a bit with them to find the ideal cook time for your actual model of air fryer. For instance my "Jammy" eggs above, next time I would reduce the cook time by one minute.

Its a good idea to begin by cooking only one or two eggs until you realize what is the ideal cook time for your individual model! 

To store the eggs, peel, but don't cut them up until you are ready to eat them. Store them in an airtight container in the refrigerator.  They will keep for up to 7 days.

With picnic season and outdoor eating just around the corner, I can see myself using this method of cooking my eggs quite a lot.

If you are wanting something delicious to do with your hard boiled eggs might I suggest the following: 

We eat a lot of chicken in this house.  Here in the UK we are very lucky that chicken is probably one of the most affordable source of protein when it comes to meat of any kind. 

 










































(Click on the above picture to enlarge for more detail.)

One of the first things I was taught, amongst other things, when I went to Culinary school was the proper use and care of knives.   A good knife is one of your most important tools as a chef, or a cook . . .  and it's really important that a person knows how to use and care for them properly.   Not only are they one of the most important tools in the kitchen, but they are also one of the most dangerous tools in the kitchen, so proper care and safety is essential!  Knives must always be handled with respect, used correctly and taken care of so that a professional performance can be achieved.

Some safety rules for knife use are:

• Always carry your knifes, point held downwards
• Knives placed on tables must be placed flat and not project over the edge of the table
• When using knives, always concentrate on the job at hand.
• Keep knives sharp and use the correct knife for the correct purpose.
• After use, always wife the knife, blade away from the hand.
• Keep knife handles clean and do not leave in the sink.
• Never misuse knives.  After use wash, rinse, dry and safely put away.
• Colour coding of knife handles can assist in preventing cross contamination

Two tools are available for sharpening knives, a steel and a carborundum stone.  Periodically knives may need to be ground.  To retain sharpness, always use a cutting board.   A good craftsman or craftswoman never blames his or her tools since they always take good care of them.

It goes without saying that for a tool as important as a knife you will want to invest the most that you can in them, as you will want them to be of good quality and to last you for a lifetime.  It is more than worth the money to invest in something as important as a good set of knives.  My mother is still using the same knives she purchased back in the 1950's.   They may have seemed expensive at the time, but they have more than paid for the initial investment through the years and have served her very well.    When I was getting kitted out for culinary school, the knives were the major part of my financial investment, aside from the course.  I can never under-estimate the important of having good tools to work with.   Some of the best quality chefs kitchen knives can be found online at kitchen specialist websites such as Milly's Store.



It's important to remember also that speed is not essential when using your knives properly.   When watching celebrity chef's on the telly, they always whiz through their chopping amazingly quickly and it can be impressive to watch.  Don't forget that they have had years of professional training and experience . . .  and their knifes are really sharp The most dangerous tool in the kitchen is a dull knife.  Never forget that.   Remember also, that control is much more important than speed.  With time and experience you may well become just as fast as they are, but really all you want to be is safe.

So, with good quality knives, taken care of and used safely . . .  you can be well assured that you are well on your way to becoming a master chef in your home kitchen.