I've recently been practicing how to do things in my air fryer. I think I have finally gotten the hang of it. At first I was basically burning everything in it to a crisp. It can be a real learning curve.
But, like with everything we do, the more I have used it, but more success I have had. It helps as well that my sister is on the same journey as we can compare notes on what works and what doesn't!
We recently discovered a farm not to far from us which sells Free Range Eggs. I was very excited about this. I love to support any farmer who provides Free Range Eggs.
The idea of battery hens actually sickens me. I have worked in a hen battery before, candling eggs. This was way back when I was about 17 years old and as quiet as a mouse. I knew nothing about the world. I was candling and sorting eggs.
Had I actually seen the conditions of the hens, I think my heart might have broken. All I saw was the candling and sorting room on the side of the battery.
As you can see these hens have a wonderful pen to run around in. They are happy hens, and well caref for. I love to see and support this type of thing
The name of the farm is Sherman Farms and they are situated on the Mount Hanley Road on the North Side of Highway 1 here in the Middleton, NS. area. I highly recommend.
And now, how to air fry Eggs perfectly.
Let me begin by telling you about the air fryer I own. It is Kuraidori Air Fryer and I bought it at my local Home Hardware store. I believe this is the store's own brand. My sister has an identical one and we are both very happy with them.
Cooking your boiled eggs in the air fryer is actually a very easy and simple thing to do. It is all about timing, the size of your eggs, and the temperature of your eggs.
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I used large room temperature eggs for this exercise. You will want to place them into your air fryer, leaving a bit of space between each one.
I placed mine right on the rack of my air fryer, but if your air fryer only has a basket, place them into the basket, leaving a little space between each one.
Close your air fryer and follow the timings as below.
You will need to have a bowl of ice water ready to put the cooked eggs into at the end of the cook time. This will halt the cooking and prevent them from becoming over cooked. Leave them in the ice water bath for 4 to 5 minutes, until cook but not cold. This makes them very easy to peel.
AIR FRYER SOFT BOILED EGGS
Add your eggs to your air fryer, depending on your model as above. Preheat your air fryer to 270*F/132*C to 275*F/135*C.
Cook for 9 - 11 minutes.
At the end of that time dip them into the ice water bath for 4 to 5 minutes until warm, but not cold.
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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.
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Air Fryer Eggs, Hard or Soft Boiled
Yield: 4
A new way of "boiling" fresh eggs. No fuss no muss!
Ingredients
Equipment:
- Air Fryer
You will need:
- 4 large free range eggs (you can do more, depending on the size of your air fryer, you need to leave room between each for the air to circulate.)
Instructions
- Preheat your air fryer to 270*F/132*C to 275*F/135*C.
- 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. The times may also vary slightly depending on the model and ferocity of air fryer you have!
- Add the eggs to your air fryer, leaving space between each one for the air to circulate freely.
- For soft boiled eggs, cook for 9 to 11 minutes. For medium/jammy boiled eggs, cook for 12 to 13 minutes. For hard boiled eggs, cook for 13 to 15 minutes. (Note - if you have had to set your temperature at 300*F/149*C, you will need to deduct 1 to 2 minutes of cook time from the total.)
- While the eggs are cooking prepare a bath of ice water. Remove the cooked eggs from the air fryer and place them into the ice bath for 4 to 5 minutes. (I use a pair of silicone tongs to remove the eggs from the air fryer.) At this point they will be cool enough to handle but not cold. This enables easier peeling as well.
- Gently crack the eggs and then roll them gently along the counter top to make cracks and loosen the shell. Peel and enjoy immediately or store tightly covered in the refrigerator for later on.
Egg and Cress Sandwiches - The perfect finger food. If you cannot get mustard cress, I suggest finely chopped spring onions or rocket.
Open Faced Salad Sandwiches - With cooked ham, boiled egg, swiss cheese, bacon and tomato on a sourdough bread. Knife and fork sandwiches.
Perfect Deviled Eggs - I wish I had a dollar for every one of these I have prepared in my lifetime. I'd be a very wealthy woman! When I worked at the Manor they loved my Deviled Eggs so much that the rule was there be a plate of them in the refrigerator at all times!
I really hope you will be inspired to want to try cooking some eggs in your air fryer. I think you will discover that they are a lot easier to do than you might suppose. They really are no fuss no muss!
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This Chicken Pot Pie Casserole is loaded with plenty of tender pieces of chicken and vegetables encased in a rich homemade sauce and topped with a buttery, flakey homemade buttermilk biscuit topping.
And its perfectly sized for just two people. Why should only large families get to enjoy meals like this???
I am on a mission to small batch as many recipes as I can for my readers. The reality is that more and more people are finding themselves in smaller households, where there may only be one or two people in the family.
I, myself, am a singleton. I was finding that I was having to throw away far too much food because it just wasn't getting eaten. I hate waste.
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But I also happen to enjoy good food. I don't want to relegate myself to eating small single sized frozen dinners. Not only are they expensive for what you are getting, but the truth is not very many of them taste very good!
Why settle for less than you have to, especially when you can very easily create delicious smaller sized meals for the smaller sized family.
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This delicious and hearty casserole not only makes great use of leftover cooked vegetables, but it also uses leftover cooked chicken.
The fabulous sauce/gravy is completely made from scratch and is beautifully flavored with herbs. The buttermilk biscuit topping is also made completely from scratch.
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This is a winner all round!
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WHAT YOU NEED TO MAKE CHICKEN POT PIE CASSEROLE FOR TWO
There is nothing outrageously out of the ordinary here. Simple wholesome ingredients put together in a most delicious way.
For the gravy:
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1/4 tsp fine sea salt
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp summer savory (can use marjoram)
- 1/4 tsp thyme
- 1/4 tsp parsley flakes
- 3/4 cup (180ml) whole milk
- 3/4 cup (180ml) chicken stock
.JPG "Chicken Pot Pie Casserole")
For the filling:
- 1 cup (140g) diced cooked chicken meat
- 1 cup (142g) cooked mixed vegetables (I used carrot, peas, corn, green beans, swede and shelled edamame)
For the biscuit topping:
- 1 cup (140g) plain all purpose flour
- 1/2 TBS sugar
- 1/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup ice cold buttermilk
- 4 TBS butter, melted
- butter to brush on top
.JPG "Chicken Pot Pie Casserole")
It might look like a long list of ingredients, but in reality it is mostly herbs and seasonings when it comes to the sauce. It is a very simple béchamel composed of chicken stock and milk. It is rich. You could also use leftover gravy in its place if you happen to have any.
I cooked the vegetables myself. I used about 2 TBS of each, diced carrot, diced swede (rutabaga), frozen peas, frozen corn, frozen cut green beans and frozen shelled edamame. You could also use an equivalent amount of frozen mixed vegetables thawed.
.JPG "Chicken Pot Pie Casserole")
HOW TO MAKE CHICKEN POT PIE CASSEROLE FOR TWO
Melt the butter for the sauce in a saucepan. Whisk in the flour. Cook for one minute and then add all of the herbs and seasonings, combining well. Slowly whisk in the milk and chicken stock.
Cook, whisking constantly, until the mixture bubbles and thickens. Keep warm. (You want to keep this warm so that when you place the biscuit dough on top it cooks on the bottom without becoming soggy.)
Preheat the oven to 425*F/220*C/gas mark 7. Butter a small casserole dish. (Mine is a shallow 6 by 8 inches in size.)
.JPG "Chicken Pot Pie Casserole")
Toss the chicken and vegetables together in the casserole dish.
Sift the flour together with the sugar, salt, baking powder, and baking soda into a bowl. Stir together the cold buttermilk and melted butter. Add this all at once to the flour mixture. Stir until the mixture pulls away from the side of the bowl and the flour is incorporated. The dough should be stiff and not wet. If it is, add more flour (1/2 TBS at a time).
Tip out onto a lightly floured surface. Knead gently a couple times and then pat out into a small rectangle, 1 1/2 -2 inches tall, and 4 inches or so square. Cut into four squares using a very sharp knife.
.JPG "Chicken Pot Pie Casserole")
Pour the hot sauce over top of the chicken and vegetables in the casserole dish allowing it to sink through to the bottom. Place the biscuit squares on top of the filling and brush lightly with butter.
Place the casserole dish on top of a small baking tray and pop into the preheated oven. Bake for 20 to 25 minutes until the filling is bubbling and the biscuits are golden brown.
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If you are a smaller family, you may be interested in some of my other main dishes which I have downsized to feed one or two people.
SAVOURY GARLIC CHICKEN - With its delicious white wine and garlic sauce, this recipe takes the humble chicken breast to a special level of tastiness. Fabulous served with some rice and a vegetable on the side.
CLASSIC POT ROAST FOR TWO - This fabulous pot roast lacks nothing in comparison to its full sized counterpart. Delicious gravy, tender meat and just enough for two people as a first meal and some leftover roast to make a hash or some such the day after.
EASY CHICKEN PARM FOR TWO - Deliciously tender and flavour filled crisp coated chicken breasts, baked atop a flavourful mix of spaghetti and marinara, and topped with oozing mozzarella and Parmesan cheeses.
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This was fabulous. I enjoyed it hot from the oven with a tasty salad on the side. The other half was packed into an airtight freezer container and frozen for a future date.
To eat it then I will thaw it overnight in the refrigerator and then pop it into a casserole dish, reheating it for about 20 minutes in a moderate oven. (350*F/180*C)
It so much better to have something like this in the freezer to eat than a frozen ready-made dinner. That's my story and I'm sticking to it!!
Chicken Pot Pie Casserole for Two
Yield: 2
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Tender pieces of chicken in a lush gravy along with plenty of vegetables and topped with flaky butter biscuits. Why should only large families get to enjoy delicious things like this!
Ingredients
For the gravy:
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1/4 tsp fine sea salt
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp summer savory (can use marjoram)
- 1/4 tsp thyme
- 1/4 tsp parsley flakes
- 3/4 cup (180ml) whole milk
- 3/4 cup (180ml) chicken stock
For the filling:
- 1 cup (140g) diced cooked chicken meat
- 1 cup (142g) cooked mixed vegetables (I used carrot, peas, corn, green beans, swede and shelled edamame)
For the biscuit topping:
- 1 cup (140g) plain all purpose flour
- 1/2 TBS sugar
- 1/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup ice cold buttermilk
- 4 TBS butter, melted
- butter to brush on top
Instructions
- Melt the butter for the sauce in a saucepan. Whisk in the flour. Cook for one minute and then add all of the herbs and seasonings, combining well. Slowly whisk in the milk and chicken stock.
- Cook, whisking constantly, until the mixture bubbles and thickens. Keep warm.
- Preheat the oven to 425*F/220*C/gas mark 7. Butter a small casserole dish. (Mine is a shallow 6 by 8 inches in size.)
- Toss the chicken and vegetables together in the casserole dish.
- Sift the flour together with the sugar, salt, baking powder, and baking soda into a bowl. Stir together the cold buttermilk and melted butter. Add this all at once to the flour mixture. Stir until the mixture pulls away from the side of the bowl and the flour is incorporated. The dough should be stiff and not wet. If it is add more flour (1/2 TBS at a time).
- Tip out onto a lightly floured surface. Knead gently a couple times and then pat out into a small rectangle, 1 1/2 -2 inches tall, and 4 inches or so square. Cut into four squares using a very sharp knife.
- Pour the hot sauce over top of the chicken and vegetables in the casserole dish allowing it to sink through to the bottom.
- Place the biscuit squares on top of the filling and brush lightly with butter.
- Place the casserole dish on top of a small baking tray and pop into the preheated oven.
- Bake for 20 to 25 minutes until the filling is bubbling and the biscuits are golden brown.
These crispy fried egg tacos are very popular on TikTok at the moment. Quick and easy to make and oh so delicious, there is no surprise there.
They actually remind me of the Crispy Tortilla Eggs that I have been making for just about always. I guess you could call Fried Egg Tacos, Crispy Tortilla Eggs on steroids because they take that simple concept one step further!
What you have here are corn tortillas fried in a bit of oil until crisp and golden brown. A fresh egg gets dropped on top along with some cheese and then they are covered and steamed until the egg is cooked to your liking.
Set whites and slightly runny yolk here folks. You can top the finished tacos as you wish.
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The toppings are where you can really get inventive! Sliced avocado and salsa. Why not!
Today I chose to top mine with Texas Caviar and guacamole. I also added some chopped spring onions and a hefty splash of green Tabasco. (I adore green Tabasco!)
.JPG "Fried Egg Taco")
I was awfully tempted to add a dib dab of sour cream, but decided to leave them as is. I can tell you they were delicious.
You would think that after sharing recipes on here pretty much 365 days a year for over 11 years I would run out of things to share with you, but it just isn't so.
Every now and then I run across something that is so totally delicious that I just have to share it! So it is with these!
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WHAT YOU NEED TO MAKE FRIED EGG TACO
Simple, simple, simple . . .
- 1 TBS canola oil
- 2 (6-inch) corn tortillas
- 2 large free range eggs
- 1/4 cup (30g) cheddar cheese, grated
- 1 TBS water
- salt and black pepper to taste
.JPG "Fried Egg Taco")
To garnish: (Here is where you can go wild!)
- guacamole
- Texas Caviar
- tomato salsa
- chopped spring onion
- green Tabasco sauce
.JPG "Fried Egg Taco")
It goes without saying that you want to use the freshest eggs possible for this dish. My sister and I were lucky enough to find a supplier of fresh free range eggs on the Mount Hanley Road not too far from where I live.
They are not too big at the moment as the hens have just started laying, but they are fabulously tasty eggs. Eggs are one instance where you really do get what you pay for!
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I refuse to support an industry (caged hens) that I find appalling. So long as I can do it I will buy only free range eggs. You need to pick your battles and that is one of mine.
I used corn tortillas, gluten free, that I got at our local Sobey's store. I am sure you could also use flour tortillas, but the corn ones do get lovely and crisp.
.JPG "Fried Egg Taco")
I used grated strong cheddar cheese. The stronger the cheese the better the flavor. You could also use a Tex Mex blend if you were so inclined. Spicy or not.
Texas Caviar. This delicious salsa like mix of beans, tomatoes onions, peppers were a perfect topping. Not unlike Huevos Rancheros, this tasty topping was an excellent choice for topping the finished tortillas.
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In the UK your breakfast eggs are often accompanied with baked beans so I thought why not Texas Caviar. It worked beautifully.
Failing to have fresh avocado in the house I thought . . . why not guacamole! Rich. Creamy. Delicious! With just a bit of spice.
.JPG "Fried Egg Taco")
Finally I added some chopped spring onion and a few splashes of the green Tabasco sauce. I love both of those things on my Mexican eats.
The onions add just a bit of tasty fresh green sharpness and the Tabasco, well a nice mild jalapeno heat that works very well here.
.JPG "Fried Egg Taco")
I now understand all the fuss. (I had wondered.) These were quite simply fabulous! That crisp corn tortilla . . . the egg . . . those toppings. Everything worked together blissfully and deliciously!
Just in time for Cinco De Mayo too. Quick and easy, I highly recommend you give them a go!
Fried Egg Taco
Yield: 1
Prep time: 2 MinCook time: 8 MinTotal time: 10 Min
These go together very quickly and are incredibly delicious. They make a nice breakfast, lunch or light supper!
Ingredients
- 1 TBS canola oil
- 2 (6-inch) corn tortillas
- 2 large free range eggs
- 1/4 cup (30g) cheddar cheese, grated
- 1 TBS water
- salt and black pepper to taste
To garnish: (any or all)
- guacamole
- Texas Caviar
- tomato salsa
- chopped spring onion
- green Tabasco sauce
Instructions
- Add the vegetable oil to a large non-stick skillet and heat it over medium heat. Add the corn tortillas. Cook for 10 to 15 seconds, then carefully flip them over.
- Allow the tortillas to cook over medium heat for 4 to 5 minutes until they are starting to bubble and turn brown on the underside.
- Carefully crack an egg on top of each tortilla. Cover and cook for two minutes. Uncover and scatter the cheese around the eggs, trying to keep as much of the cheese as you can on the tortillas.
- Add the water to the skillet and cover. Cook for a further minute to minute and a half. They are done when the cheese has melted, the whites of the eggs have set, but the yolks are still runny. Season with some salt and black pepper.
- Remove each taco from the skillet onto a plate using a wide spatula. Garnish as desired and serve immediately.
- Enjoy!
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