If you struggle to make eggs that have a deliciously jammy texture, then listen up as Michelin-trained chef Poppy O'Toole has shared her top pieces of advice with us
If the answer is boiled, you'll probably want to hear about a simple technique a chef uses to get the job done. It's surprisingly easy and ensures your eggs have a gorgeously "jammy" texture every time.
It's as easy as popping in an egg, selecting your desired timeframe and pushing a button to start the device. If you want a 'boiled' egg in the air fryer, Poppy recommends putting a room temperature egg in the air fryer "for 15 minutes at 130 degrees". If you prefer poached eggs, don't sweat it. Poppy says she "loves" these but they can be tricky to get right if they break up in the pan and get messy.
Poppy advised: "A tip for poached eggs is to use a little bit of white wine vinegar in the water and use a really fresh egg that is fridge-cold as well."
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