Chill the Cadbury Eggs. Place the eggs in the fridge or freezer for 15–20 minutes. Cold eggs hold their shape better and help prevent leaks.

Prep the air fryer. Preheat to 350°F (175°C) for 3–5 minutes. Lightly mist the basket with oil or use a perforated parchment liner rated for air fryers.

Choose your style. Simple (no wrap): Leave the eggs unwrapped. Great for mini eggs with a quick crisp-melt effect.

Wrapped (recommended for full-size): Roll out crescent dough or puff pastry. Cut into squares large enough to encase an egg. Place an egg in the center and wrap tightly, pinching seams closed. Brush with egg wash.

Crumb-coated: Lightly mist a chilled egg with oil, roll in crushed biscuits or cinnamon sugar for texture.

Arrange in the basket. Place eggs in a single layer with space between them. Don’t overcrowd or they’ll steam instead of crisp.

Air fry. Mini unwrapped eggs: 2–3 minutes, shaking once. You want the shell to look glossy with light crisp edges.

Full-size wrapped eggs: 5–7 minutes, turning once halfway. The dough should be golden and set.

Crumb-coated full-size: 3–5 minutes, until the coating is toasty and the chocolate feels soft when gently pressed.

Rest briefly. Let them sit for 2 minutes. The center is very hot and needs a moment to settle.

Finish and serve. Drizzle with melted chocolate, dust with cinnamon sugar, or add a pinch of sea salt. Serve warm for maximum gooeyness.