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Recipe details
Egg Air-Fryer Medallions
Two soft, round egg-and-cream medallions cooked separately in silicone molds for an even, delicate texture. An air fryer recipe with step-by-step cooking instructions.
≈ 235 kcal/100 g · ≈ 195 kcal/serving
18 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Large egg1 pcs
Heavy cream30 ml
Neutral cooking oil2.5 ml
Fine salt0.4 g
Cookware and utensils
Countertop air fryer with forced hot-air circulation
Small bowl
Fork
Two small silicone muffin molds
Silicone spatula
Directions
01
Preheat the air fryer to 325°F (165°C).
Products
No products at this step
Action
Preheat
Time
3 min
Temperature
325°F (165°C)
02
Whisk the egg, cream, and salt in the bowl.
Products
Large egg — 1 pcs; Heavy cream — 30 ml; Fine salt — 0.4 g
Action
Whisk
Time
2 min
Temperature
Room temperature
03
Brush the two silicone molds with the oil.
Products
Neutral cooking oil — 2.5 ml
Action
Brush
Time
1 min
Temperature
Room temperature
04
Divide the egg mixture between the molds.
Products
Large egg — 1 pcs; Heavy cream — 30 ml; Fine salt — 0.4 g
Action
Divide
Time
1 min
Temperature
Room temperature
05
Air-fry the molds until the medallions are set and reach 160°F (71°C) internally.
Products
Large egg — 1 pcs; Heavy cream — 30 ml
Action
Air-fry
Time
9 min
Temperature
325°F (165°C); internal temperature at least 160°F (71°C)
06
Cool the medallions in the molds for 2 minutes.
Products
No products at this step
Action
Cool
Time
2 min
Temperature
Warm
07
Lift the medallions from the molds with the spatula.
Products
No products at this step
Action
Lift
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
