The poached egg has a reputation as an intimidating chef’s dish. The pot of simmering water, the dash of vinegar, the whirlpool meant to “hold” the white — and in the end, a whitish jellyfish that is poached in name only. The truth: with an air fryer and two ramekins, you no longer have any excuse for failing your morning eggs.
What you have on your plate is a pearly white, slightly domed, shaking just a bit when you touch it with a fork. Underneath, the yolk is warm, intact, ready to flow onto the toast like a sauce. The smell coming from the ramekin is that of a freshly cooked egg — no frying, no burnt butter, just the egg. Simple and perfect.
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