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Recipe details
Parmesan-crusted herb egg with cream dip
A hard-cooked egg coated in Parmesan and dried herbs, air-fried until crisp, and served with a cool cream dip. An air fryer recipe with step-by-step cooking instructions.
≈ 249 kcal/100 g · ≈ 245 kcal/serving
32 minMediumOther
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 egg50 g
Parmesan, finely grated20 g
heavy cream25 ml
neutral cooking oil1 g
dried Italian herbs1 g
salt1 g
black pepper0.2 g
Cookware and utensils
countertop air fryer
small saucepan
mixing bowl
small bowl
slotted spoon
fork
measuring spoons
Directions
01
Place the egg in a small saucepan and cover it with cold water.
Products
large egg — 50 g
Action
Place
Time
1 min
Temperature
cold water
02
Boil the egg for 10 minutes.
Products
large egg — 50 g
Action
Boil
Time
10 min
Temperature
boiling water
03
Transfer the egg to cold water with a slotted spoon and cool it for 5 minutes.
Products
large egg — 50 g
Action
Transfer
Time
5 min
Temperature
cold water
04
Peel the cooled egg.
Products
large egg — 50 g
Action
Peel
Time
2 min
Temperature
room temperature
05
Stir the cream with half of the salt and pepper in a small bowl.
Products
heavy cream — 25 ml; salt — 1 g; black pepper — 0.2 g
Action
Stir
Time
1 min
Temperature
room temperature
06
Combine the Parmesan, dried herbs, and remaining salt and pepper in a mixing bowl.
Products
Parmesan, finely grated — 20 g; dried Italian herbs — 1 g; salt — 1 g; black pepper — 0.2 g
Action
Combine
Time
1 min
Temperature
room temperature
07
Brush the peeled egg with oil.
Products
large egg — 50 g; neutral cooking oil — 1 g
Action
Brush
Time
1 min
Temperature
room temperature
08
Roll the egg in the Parmesan-herb mixture until coated.
Products
large egg — 50 g; Parmesan, finely grated — 20 g; dried Italian herbs — 1 g
Action
Roll
Time
1 min
Temperature
room temperature
09
Air-fry the coated egg at 190°C / 375°F for 7 minutes.
Products
large egg — 50 g; Parmesan, finely grated — 20 g
Action
Air-fry
Time
7 min
Temperature
190°C / 375°F; final internal temperature at least 74°C / 165°F
10
Serve the hot egg with the cream dip.
Products
large egg — 50 g; heavy cream — 25 ml
Action
Serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
