They have a commercial version, a Rational cooker.
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How does the air fryer boil an egg?
Iâve never tried it, but apparently you can. Just like cooking anything elseâŚ
Does it not work properly if you are not watching YouTube? 
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No, much better deep fried in batter.
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I place an egg in the air fryer and cook at 180°C for about 7 minutes for soft boiled, and voila - done. The hot air swirling around the egg cooks it - âboilsâ it. There is a difference to boiling in hot water however. Peeling back the shell is more difficult - the egg white sticks to the shell. I believe plunging the egg into cold water loosens the shell.
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Iâm still a big fan of the 12L mini oven style like I have. Takes up the same space but I can do a rotisserie chicken in it! I went for the Lidl version as wasnât sure if Iâd like it or not. When it dies Iâll buy a nicer one but that style.
We were always told to plunge hard boiled eggs immediately into cold water and leave for a good 15mins or more to stop the centres getting that horrible grey colour in school domestic science class. In fact, when I worked as a sous chef in a restaurant a couple of evenings per week many years ago now, the chef always did this and so did my mother. Obviously you donât take the shells off first.
Must make an awful mess if they âpopâ - which I assume is a risk as they will sometimes do that in a pan of boiling water.
Also is 7 minutes really a time saver? That sounds more or less exactly the time youâd boil them for.
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If you want more versatility consider the Ninja Speedi. Slow cook, bake, air fry, steam + air fry, saute, steam. Excellent build quality and customer service. I paid 100 pounds in UK. Suggest you watch some You Tube videos.
I sold my 60cm built-in oven and the proceeds exactly paid for a 2-drawer Ninja âFoodieâ, from AMZ.fr
Fab piece of kit. The âMatchâ or âSyncâ options are so useful. I usually par-boil spuds/carrots/broad beans/leeks for 3-5 mins then put them in a drawer on âSyncâ to the other drawer which has meaty stuff. The vegs then get 3-4 mins at 150C while the meaty stuff gets 5-6 mins at 180C, both ending together.
I choose air fryer specials in Auchan made by McCain.
But tell me about making your own, do you boil or steam the spuds first and then peel them before chipping?
Or is it possible to slice them raw, season perhaps with some olive oil, and them put them in the air fryer, and for how long?
I peel the spuds and cut into chips (not too fat or long). Then I soak them in cold water for about half and hour so the starch comes out. Dry well in a teatowel and then put in the airfryer with a spray of cooking oil- never cover anything in oil to be airfried, its dangerous! My son bought me two glass spray oil bottles from amazon at xmas so you can turn the chips every so often whilst giving a little spray. They donât go crispy like deep fried but very pleasant, much more potato taste and I also sprinkle some dried garlic powder or other seasonings during cooking. Bit of experimenting and enough for me takes around 12 mins on 180 or just a little higher.
And thats why I will get a deep fat fryer
Bear in mind tomorrowâs a bank holiday. 
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Time doesnât really bother me but the process of boiling an egg does. If Iâm upstairs at the computer while a saucepan of water is heating up, Iâll invariably forget until I smell an empty saucepan burning.
If I donât forget, I have to then stand over the boiling egg for 5 long minutes because my saucepan on the electric hot plate invariably boils up and overflows at which point I have to turn the heat down, and from time to time in those 5 minutes, have to turn the heat up again when it stops simmering, as it invariably does.
Havenât got used to the electric hot plate yet - cooking with gas was much easier. I get very annoyed!
I can rely on the air fryer - if I forget the air fryer is on - havenât yet â the worst that can happen is a cold soft-boiled egg and not an empty red-hot saucepan and a raw egg.
Thatâs where my induction hob scores. I put water in a saucepan and add the egg. Set the temp to 100°, and the time to 5â 00â (thatâs 1â30" to come to the boil, then 3â 30" at a gentle simmer). If Iâm around when it turns off, then the eggs are perfect soft boiled. If I turn up later then the eggs may be a little harder but still perfectly edible. And no danger of a dry panâŚ
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I may be getting one!
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