Air Fryer Scrambled Eggs
Air Fryer Scrambled Eggs combine eggs, milk, and butter; air fry at 300°F for 8 minutes, stirring gently, until soft, creamy curds form.
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Method
- 1
Whisk eggs, milk, salt, and pepper until smooth. Melt butter in an oven-safe dish or pan that fits your air fryer.
- 2
Pour egg mixture into the buttered dish.
- 3
Air fry at 300°F for 3 minutes. Open and stir with a spatula, breaking up curds.
- 4
Cook 2-3 more minutes, stirring every minute, until eggs are just set but still slightly wet.
- 5
Remove from air fryer — residual heat finishes cooking. Top with chives and cheese if desired.
Pro tip. Pull the eggs while they still look slightly underdone — they keep cooking in the hot dish. Overcooking is the enemy of creamy scrambled eggs.
Why the air fryer wins here
- Ready in 8 minutes. The same dish takes about 13 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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