This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.
Easy Jammy Soft Boiled Eggs in Air Fryer
Have you ever tried an air fried egg?! Soft Boiled Eggs in Air Fryer are one of my favorite easy breakfasts for the weekend or weekday! The air fryer egg has firm whites and a jammy yolk for the best part of your morning.
Air fryers offer a convenient method for preparing soft-boiled eggs, resulting in delightfully runny, jammy eggs and firm egg whites.
I prefer this method vs stove top, oven baked, or instant pot eggs because it is the simplest and quickest method to making the perfect egg.
So if you want a quick breakfast, lunch, or snack weekly meal prep, cooking eggs never felt easier. Below, I will guide you through my easy method and your new favortie wat to make the perfect soft-boiled eggs in the air fryer.
Why You Will Love Making Air Fryer Soft Boiled Eggs
Quick: I use the air fryer as a quicker approach to cooking when compared to traditional stovetop methods. I appreciate the extra free time in the morning to sip and enjoy my coffee!
Consistent: Air Fryers provide consistency when cooking. I like to cook my eggs for 12 minutes for my preferred level of doneness. I like that super jammy consistency. However, like your eggs, a bit more firm, cook them a bit longer. You will have consistent results every time.
Easy: Why are these easy air fryer eggs? The cleanup is super easy. When air frying, you use removable baskets or trays, and they don’t require much cleanup.
Protein Punch: Eggs are an excellent source of protein containing all 9 essential amino acids. They are a good source of vitamins A, B2, B12, D, and E. They contain iron, phosphorous, and selenium. And Eggs are a cost-effective source of nutrition!
Preheat your air fryer to 250°F. This lower temperature helps to achieve a softer texture in the eggs.
Prepare the Eggs:
Gently place the eggs in the air fryer basket. You can cook as many eggs as your air fryer can accommodate in a single layer.
Air Fry:
Cook at 250°F for 12-15 minutes, depending on your desired level of doneness. Keep in mind that air fryers can vary, so you may need to adjust the time accordingly. For a soft-boiled egg with a runny yolk, 12 minutes is probably sufficient.
Cool the Eggs:
Once the eggs are done, carefully remove them from the air fryer using tongs or a spoon.
Place the eggs in a big bowl with lots of water and ice cubes also caled an ice bath for eggs!
Peel the Eggs:
I have found that the easiest way to peel the eggs is to gently tap each egg on a hard surface to crack the shell, then peel away the shell. I like to use an egg cracker to help with this. Then use the ice water bath to make the peeling process easier. Just submerge the egg in the cold water when peeling. You can even discard the shell right there in the water. Then toss it in your compost!
Season and Serve:
Season the soft-boiled eggs with salt and pepper or your favorite seasonings.
Serve them as they are on busy mornings or serve them the following ways!
with toast for dippy eggs
along side some air fryer hash browns
sliced over some avocado toast with lots of fresh herbs and a sprinkling of everything bagel seasoning
a topping for your favorite bowl of ramen
served over top your favorite cobb salad recipe
Soft-cooked eggs from the air fryer are versatile and can be incorporated into a variety of recipes! If serving the eggs in the shell in a holder, just crack the top of the shell and remove the top. To eat the egg use a small spoon or an egg spoon to scoop inside the shell. This is my personal favorite way to enjoy these spft cooked eggs.
FAQ (Ask a Dietitian!)
Can you use an air fryer to make medium and hard-cooked eggs?
Yes! For medium cooked eggs cook at 250°F for 15-18 min. For hard-cooked eggs, the same temperature but for 20-25 minutes.
How long to air fry eggs at 300°F?
The higher temperature means the eggs will cook faster. You can cook them for 8-12 minutes. You might need to test this a couple of times to see what temperature works best for your air fryer.
Enjoying this recipe? Check Out These Other Delicious Breakfast Faves!
Preheat your air fryer to 250°F. This lower temperature helps to achieve a softer texture in the eggs.
Prepare the Eggs
Gently place the eggs in the air fryer basket. You can cook as many eggs as your air fryer can accommodate in a single layer.
Air Fry
Cook at 250°F for 12-15 minutes, depending on your desired level of doneness. Keep in mind that air fryers can vary, so you may need to adjust the time accordingly. For a soft-boiled egg with a runny yolk, 12 minutes is probably sufficient.
Cool the Eggs
Once the eggs are done, carefully remove them from the air fryer using tongs or a spoon.
Place the eggs in an ice bath or run them under cold tap water to cool down quickly and stop the cooking process.
Peel the Eggs
Gently tap each egg on a hard surface to crack the shell, then peel away the shell. I like to use an egg cracker to help with this. Then use the ice water bath to make the peeling process easier. Just submerge the egg in the cold water when peeling. You can even discard the shell right there in the water. Then toss it in your compost!
Season and Serve
Season the soft-boiled eggs with salt and pepper or your favorite seasonings. Serve them as they are for breakfast, with toast for dippy eggs, or sliced over some avocado toast!
Soft-cooked eggs from the air fryer are versatile and can be incorporated into a variety of recipes! If serving the eggs in the shell in a holder, just crack the top of the shell and remove the top. To eat the egg use a small spoon or an egg spoon to scoop inside the shell.
This Black Bean and Mango Salad is one of many bean salads I love to make! They are perfect for an easy weekday meal andmeal prepping, and I also like to make them for events!
This Black Bean and Mango Salad can be made at any time of year incorporating whatever is seasonally available.
Are you curious to learn more about how to make this salad more “seasonal”? Then keep on reading! Under the Ingredients section, I discuss ways to bump up this salad with some seasonal produce.
Why You Will Love This Recipe
This recipe is quick, easy to throw together, nutritious, and delicious!
Quick and Easy: This is a quick and easy recipe to throw together if you don’t have a lot of time. I love to whip up this colorful salad recipe as an easy salad or dip for game nights. I serve this dip with tortilla chips, like my favorite Juanita chips.
Nutritious and delicious: This delicious salad is also healthy! It is a great source of plant-based protein. Bean salads are one of my go-to meal-prepping summer salads when produce is abundant thanks to those sunny days. Plus, I always have a couple of cans of beans on hand for easy weekday meals for healthy eating.
You can make this a more substantial main dish by adding rice or quinoa. I like to turn this into a black bean quinoa salad.
The Ingredients
Black Beans: I love using black beans. In this Black Bean and Mango Salad, the dark-colored bean beautifully contrasts with the other ingredients.
I also love the taste and mouthfeel of the black beans in this dish. Black beans are a smaller legume, thus making them fit nicely on a chip or a small spoon!
Fresh Mango: Nothing tastes quite like a juicy mango. The mango in this dish adds a sweet yet slightly tart element that brings this salad together as a masterpiece in the mouth.
This salad would taste magnificent with frozen mango chunks or one of my favorite fruits ofsummer, fresh peaches!
Shallot: In this recipe, I enjoy a milder onion in this recipe so minced onion works well. If you don’t have shallots on hand consider leeks or scallions.
Want a stronger oniony flavor profile? Then try yellow, white, or red onions. Onions are a fall/spring crop, but you can get these year-round because they are stored so well.
Fresh Jalapeño Peppers: You’ll find me making bean salads all summer long because I love peppers.
Jalapenos are one of my favorite vegetables. At any given moment you will always find at least 1 plant in my garden. They bring the heat but not too much.
Add more or fewer jalapenos to this recipe or omit them entirely if you can’t take the heat.
Seasonal add-ins:You can make this recipe or add your favorite fresh produce like red bell peppers, tomatoes, corn, red onion, fresh cilantro, and fresh lime juice.
You can also use whatever beans you have on hand such as black beans, kidney beans, or white beans.
The Dressing Ingredients
Rice Wine Vinegar: Rice Wine Vinegar is an ingredient I like to always have on hand. I love how clean and slightly sweet this vinegar tastes.
Some substitutions include champagne, white wine vinegar, distilled vinegar, or even apple cider vinegar.
Olive oil: Olive oil is another staple in my pantry. I like to keep a few varieties of olive oil lying around.
I prefer a bolder olive oil for this Black Bean and Mango Salad Recipe. A bold olive oil means more flavor in the dressing.
Don’t have olive oil? Avocado oil also tastes lovely, especially if you decide to add avocados as an “add-on” ingredient!
Seasonings: For this salad, I kept it simple with dried oregano, kosher salt, and freshly cracked pepper. However, as always, season to your liking.
Do you have an herb garden? Use whatever herbs you have growing! Some herbs that would taste lovely include dried or fresh basil, fresh parsley, and even dried or fresh thyme.
Step By Step Instructions for Black Bean Mango Salad
How to Make The Dressing
In a small bowl or mason jar add all the dressing ingredients. Either whisk together or add a lid to your mason jar and shake.
How To Make The Black Bean and Mango Salad
In a large bowl, add all ingredients and combine. That’s it.
Store this Black Bean Mango Salad recipe in an airtight container for 3-5 days.
How to Serve this Black Bean Mango Salad
There are so many ways to dish up this recipe.
Below are some of my favorite ways to serve this Black Bean Salad recipe:
Simply Served as a Dip with corn tortillas
Topper for Tacos topped with diced large avocado pieces and speckled with hot sauce
A great side dish to baked chicken or fish
Spooned over tip cooked quinoa for a Black Bean Mango Quinoa Salad
Learn More About These Flexitarian Faves: Beans, Peas, and Lentils
Did you know?! The Dietary Guidelines for Americans has recommendations for Beans, Peas, and Lentils!
The 2020-2025 Dietary Guidelines for Americans recommend adults following a 2,000kcal diet consume three servings (1.5 cups) of cooked beans, peas, and lentils per week. (1)
Today’s research shows, that beans, peas, and lentils are under consumed by most adults, which may contribute to inadequate intakes of nutrients and an unbalanced diet. (1)
Moreover, this Black Bean and Mango Salad recipe is a terrific way to incorporate more beans into the diet.
More About Beans
Beans are a versatile, sustainable, and nutrient-dense food. This is why beans are a staple food in my Flexitarian kitchen.
Now, I’ll review just a few ways beans are 1) versatile, 2) sustainable, and 3) nutrient-dense.
1) Versatile: Beans are versatile in cooking and recipes. Because beans are considered a vegetable and a protein, they pack a punch to any meal.
2) Sustainable: An article published last year in Nutrients showed an increase in bean, lentil, and pea consumption to two portions per week, which could modestly improve the sustainability of diets when replacing meat. (2)
3) Nutrient Dense: Black beans are rich in slowly digested carbohydrates, both soluble and insoluble fiber and are a high protein food. (3) They also have very little fat and zero sugar. In addition to all of that, they are high in many vitamins and minerals, especially Folate, Thiamin, and Iron. (3)
Another neat tidbit about this recipe, the Vitamin C in the Mango and Peppers will help the body better absorb the Iron in the Black beans.
Cool Science!
Like This Black Bean Mango Salad Recipe? Check Out These Amazing Salads Too!
In this article, I will talk all about my version on How To Make Crispy Rice with Leftover Rice!
This Crispy Rice Bowl recipe is a fun and different way to serve up that side of rice with dinner. I also found this is a game changer and a great way to use up leftover rice. For example, serving baked chicken, rice, and broccoli for dinner on Tuesday? Save some of your leftover rice and on Wednesday, make Spicy Tuna with Crispy Rice.
Another neat thing about this recipe, it can be made with quinoa, farro, white, brown, or wild rice. I’ll even combine quinoa and rice for my grain at dinner because they have the same cooking time and water-to-grain ratios!
You only need 2 ingredients to make this delicious dish.
Leftover Rice: I use leftover jasmine rice in this recipe. If you do not have long-grain rice you might choose to substitute it for basmati, or any other short grain rice such as leftover sushi rice. Really whatever rice you have thats leftover.
Oil: I use avocado oil for this recipe. With its high smoke point and neutral flavor, avocado oil is my “go-to” for everything I sautee and pan-fried.
Other Flavors: I keep things simple by adding a little rice wine vinegar. You could also add some chili oil, sesame oil, or other seasonings like pepper, paprika, onions, hot sauce fresh herbs, a sprinkle of sesame seeds.
How to Make Easy Crispy Rice
Prepare the Rice:
If the leftover rice is clumped together, break it apart with your fingers or a fork. Cold rice directly from the refrigerator works best as it’s drier and less sticky.
Heat the Oil:
Heat the oil in a large skillet or pot over medium-high heat. Make sure there’s enough oil to lightly coat the bottom of the pan.
Crisp the Rice:
Add the rice to the skillet in a single even layer, pressing down lightly with a spatula to ensure the rice is compact. This helps in forming a nice crispy bottom.
Let the rice cook undisturbed for about 5 to 10 minutes, or until the bottom turns golden brown and crispy. The key is not to stir it too soon; patience is crucial for achieving that desired crunch.
Serve:
Once the rice is crisped to your liking, remove it from heat and serve immediately.
How to Serve Crispy Crunchy Rice
When I am feeling extra this is my go-to method of serving up leftover rice. Make this a complete meal by serving this crispy rice recipe in easy Spicy Tuna Bowls.
Check out my suggestions for serving this crispy rice recipe below:
Condiments and Sauces
Soy Sauce
Flavored Salt
Toasted Sesame oil
Kewpie Mayo or a Japanese Mayonnaise
Spicy Mayo sauce
Lime Juice
A little Rice Vinegar
Toasted Sesame Seeds
Think Veggies
Sliced Green Onions
Thinly Sliced Avocado
Thinly Sliced Pickled Veggies
Roasted Veggies like carrots, broccoli, sweet potatoes, eggplant, and mushrooms
4cupcooked white riceoption to include quinoa as well - see recipe notes
3tbspavocado oil
Instructions
Prepare the Rice
If the leftover rice is clumped together, break it apart with your fingers or a fork. Cold rice directly from the refrigerator works best as it's drier and less sticky.
Heat the Oil
Heat the oil in a large skillet or pot over medium-high heat. Make sure there's enough oil to lightly coat the bottom of the pan.
Crisp the Rice
Add the rice to the skillet in a single even layer, pressing down lightly with a spatula to ensure the rice is compact. This helps in forming a nice crispy bottom.
Let the rice cook undisturbed for about 5 to 10 minutes, or until the bottom turns golden brown and crispy. The key is not to stir it too soon; patience is crucial for achieving that desired crunch.
Notes
For these images, I chose to use 75% sushi rice and 25% quinoa. You may also use basmati or jasmine rice. Because quinoa and rice have the same water-to-grain ratio and cook time, I choose to cook rice and quinoa together in the same pot often! I use a dish towel to wrap the lid while the rice cooks. This step is to ensure the condensation does not drip back into the rice. If you choose to include this step, do not leave the kitchen, and be very careful not to burn the dish towel (especially if you have a gas stove burner). Wrapping the towel around the lid is not essential.
Trader Joe’s Harvest Blend: An Easy Greek Salad Inspired Recipe
I love this Trader Joe’s Harvest Blend recipe inspired by one of my favorite dishes, Greek Salad!
This recipe is not only delicious but also healthy and loaded with nutrition.
This Trader Joe’s Harvest Blend recipe has veggies like baby garbanzo beans, cherry tomatoes, fresh parsley, and crunchy kale.
Why You Will Love This Harvest Blend Trader Joe’s Recipe
You will love this harvest blend trader joe’s recipe because it makes an excellent main dish. Additionally, it makes for a fantastic side dish accompanying roast chicken, grilled fish, or baked tofu!
This recipe makes for great leftovers. The flavors meld in the refrigerator overnight and are excellent the next day.
Ingredients and Tips for This Salad
In this recipe, I encourage you to use your favorite combination of veggies. If I use a vegetable you do not care for, omit it or swap it for one you love!
Trader Joe’s Harvest Blend – If you do not have the Trader Joe’s Harvest Blend you can sub for orzo, red quinoa, Israeli couscous, rice, or a combination of grains. If you would like the grains mix to have more flavor, cook in vegetable broth, chicken stock, or broth.
Red Bell Pepper – Any color bell pepper works in this recipe
Red Onion– I prefer red onion, however, sweet onion or shallots would be excellent too
Cucumber – Option to remove the seeds or keep them. Use any cucumber variety you love.
Tomatoes – I use cherry tomatoes in this recipe. Grape tomatoes would work well too
Kale – I use curly kale and cut it in small strips. This is easier to chew and allows the dressing to soften with each bite of greens.
Parsley – Lots of fresh parsley is used in this recipe. Mix it right into the saladbut also use it to garnish with beautiful pops of green.
Feta Cheese – I prefer full-fat feta cheese with all it’s salty, tangy, creamy, “crumbilyness”. You could use goat cheese or parmesan if you prefer.
Kalamata Olives – The briny olives are excellent in this dish. Plus, I love the deep purple hue they bring to the dish. Don’t have Kalamata? I also love to use green or black olives.
Optional Ingredients in This Greek Salad Grain Bowl with Trader Joe’s Harvest Blend
Pine nuts or sunflower seeds for a nutty, buttery, crunchy element.
Trader Joe’s Greek Chickpeas with Parsley and Cumin make a flavorful, high protein, and high fiber addition to this dish!
Ingredients and Tips for The Dressing
Greek Yogurt – I use full-fat Greek yogurt for lots of flavor
In a large mixing bowl, combine the cooked grains from the Trader Joe’s salad with diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
Make The Dressing
In a small bowl, whisk together the ingredients for the dressing: extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
Combine and Toss
Pour the dressing over the salad and toss gently to combine.
Adjust Taste
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
Let the salad sit for about 15 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with additional parsley if desired.
FAQ (Ask A Dietitian!)
What can I add to Trader Joe’s Harvest Blend?
You can make many variations and varieties of grain bowls using Trader Joe’s Harvest Blend.
Some of my favorite flavor combinations include:
Southwestern with corn and black beans like my Southwestern Grain Bowls.
Garlic and Herb with tons of garlic and fresh herbs like mint, parsley, basil, and thyme.
Autumn Flavors with butternut squash, dried cranberries, and pumpkin seeds.
What’s in Trader Joe’s Harvest Blend?
Trader Joe’s Harvest Blend contains different grains of Israeli couscous, orzo, baby garbanzo beans, and red quinoa.
1¼cups Trader Joe's Harvest Blendor other grain mixture such as quinoa, couscous, farro, orzo, rice
1cupchopped kale
1cupchopped cucumber
1cupchopped bell peppers
1cupchopped red onion
1cupchopped cherry tomatoes
1cuppitted Kalamata olives
8ozfeta cheese
½cupchopped fresh parsley
Creamy Greek Dressing
½cupGreek Yogurt
¼cupOlive Oil
¼cupred wine vinegar
2tbspfresh squeezed lemon juice
1tbsporegano
sea salt and black pepper to taste
Optional toppings Trader Joe's Greek Chickpeas
Instructions
Cook The Grains
Cook the Trader Joe's Harvest Grains Salad according to the package instructions. Once cooked, let it cool to room temperature.
Prepare The Ingredients
In a large bowl, combine the cooked grains from the Trader Joe's salad with cucumber, bell peppers, cherry tomatoes, red onion, kale Kalamata olives, feta cheese, and chopped fresh parsley.
Make The Dressing
In a small bowl, whisk together the ingredients for the dressing: Greek yogurt, olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper.
Combine and Toss
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Adjust Taste
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
Serve chilled or at room temperature, garnished with additional parsley and fresh squeezed lemon if desired.
Notes
Nutrition facts will vary depending on the ingredient you use. In this recipe, I calculated the nutrition facts using quinoa as the grain.
Making Zucchini Flower Fritters aka squash blossoms, is a fun way to utilize pancake batter and transform it into something completely different, versatile, and veggie-packed!
I have squash blossoms/zucchini flowers coming out of my garden this year and they are producing buckets of beautiful flowers. So of course, I’ve been cooking with squash blossoms frequently!
This recipe is gluten-free and vegetarian.
Why You Will Love This Healthy Recipe
As a flexitarian, I love all of my veggie-focused recipes. This recipe is a fun way to use up zucchini flowers or squash blossoms. The first time I made these I wanted to create a recipe that was easier than making stuffed squash blossoms.
You will love getting creative with this recipe, adding squash blossoms or any other veggie you want to make into a gluten-free fritter.
You will also love that this is a simple and delicious recipe, made with whole foods, and excellent in late summer when zucchini flowers are abundant.
What Are Squash Blossoms?
Squash Blossoms or Zucchini Flowers are edible delicate blossoms produced by a squash or zucchini plant. They taste like mild squash, are slightly sweet, and do not taste perfume-like, similar to your typical edible flower.
These blossoms and flowers can be found at the farmer’s markets and in your garden! They are delicate and highly perishable and thus are typically not found in a grocery store. The refrigerator shelf life is 2-3 days if you are lucky.
If you are using zucchini flowers for items like stir-fry or these fritters, they can last a little longer because if it’s a little wilted, I don’t care. After all, I’m cooking them anyway!
Ingredients and Tips
Below, I list the ingredients and provide some tips for substitutions for this squash blossoms recipe.
Fresh Squash Blossoms – If you are growing squash plants in your vegetable garden chances are you have lots ofsquash female blossoms! If not, sometimes you can find these at your local farmer’s market, or you could make this recipe with a different veggie like spinach, zucchini, or even spaghetti squash.
Coconut Flour
Sea Salt, Black Pepper, Baking Powder, Sugar
Eggs
Soy Milk
Avocado oil
Option to include fresh herbs, freshly squeezed lemon juice, goat cheese, and olive oil drizzle for garnish.
Step-By-Step Instructions
In a large bowl, add and mix all the dry ingredients, except squash blossoms.
In a small bowl, add eggs, soy milk, and 4 tbsp avocado and mix to combine.
Pour the wet mixture into the dry ingredients and mix, then fold in squash blossoms.
On a large skillet, melt the remaining 4 tsp of butter on medium heat. Pour 1/4 cup of batter for each fritter into the hot oil.
Cook for 3-5min then flip and cook for another 1-3min.
Once the fritter is golden brown on both sides remove from skillet and lay fritters on a paper towel. Serve with desired dipping sauce.
How To Use Squash Blossoms
Squash blossoms have a very mild flavor and taste excellent in a variety of dishes.
Below are some of my favorite ways to use these edible flowers – Squash Blossoms.
For those gardeners with zucchini plants wondering, "What can I do with all of these zucchini flowers?", I have the perfect, easy, and delicious recipe. My Zucchini Flower Fritter recipe takes an easy coconut flour pancake batter and transforms it into a yummy side dish or appetizer the whole family will enjoy.
