Preheat the air fryer: Set it to 360°F (182°C) for 3–5 minutes. Preheating helps the eggs cook evenly and predictably.

Prepare ramekins: Lightly mist each with cooking spray or rub with a drop of oil. This helps the egg slide out smoothly.

Add hot water: Pour about 3 tablespoons of very hot water into each ramekin. The water cushions the egg and mimics gentle poaching.

Crack the eggs: Crack one egg into a small cup first, then gently slide it into the ramekin. This reduces shell risk and keeps the yolk intact.

Arrange in the air fryer: Place ramekins in the basket, keeping them level so the eggs don’t slosh. Work in batches if needed.

Cook: Air fry for 5–7 minutes. Check at 5 minutes for a soft, runny yolk and barely set whites. Go to 7–8 minutes if you prefer a firmer yolk. Note: Every air fryer runs slightly differently, so the first time is your test run.

Check doneness: The whites should be mostly opaque with a slight jiggle on top. If the center is still glassy, add 30–60 seconds.

Lift and drain: Use a slotted spoon or tip the ramekin to slide the egg onto a paper towel. Blot gently to remove excess water.

Season and serve: Sprinkle with salt and pepper. Serve over toast, avocado, sautéed greens, or a grain bowl.