Amberale
Well, that is all down to luck in my opinion. If you boil the eggs so they have a soft yolk once they are put in the air fryer or any oven to bake come to that, of course whilst surrounded by meat some heat will get through to the egg. Also, the size of the egg and the thickness of your meaty coating can also make a difference. Having said that, I have actually managed a soft yolk on odd occassions but I have put that down to what I said at the beginning ‘luck’ rather than skill. Either way, they still taste far better than any shop bought if only because you can choose what you put in your meat mix. Sometimes I make em spicey!
I am a bit of a nerd and weigh and write on my eggs their weight. I have seen a YouTube video where a chap in order to get a runny yolk placed eggs that weighed 60g in boiling water for 4.5 minutes then so they would peel easy emtied the hot water and then gently rattled them in the pan to crack the shell then immersed them in really cold water, the idea being the cold water would seep in behind the shell making them easier to peel. Of course after wrapping his egg in meat he deep fried it in oil at 160C for 8 to 10 minutes.
I haven’t tried that weight of egg specifically or temp or time (usually higher for longer with any egg at the time) so I will give it a go and let you know how I do.
