
Eggs are one of the most reliable proteins you can lean on when you're cleaning up your diet and cutting out foods that tend to harbor hidden mold or mycotoxins. This method uses nothing but eggs, ice, and cold water — no vinegar, no additives, no questionable extras — so you know exactly what you're putting in your body. The air fryer does the heavy lifting at a low, steady temperature, which means the whites set gently and the yolks cook through without turning rubbery or green around the edges. The immediate ice bath stops the cooking right on cue and makes peeling surprisingly easy, especially when you start at the wider end where the air pocket sits. Batch a dozen at once and you've got a week's worth of clean, grab-and-go protein ready in the fridge. Simple, satisfying, and completely free of the processed or fermented ingredients that can derail a mold-conscious eating plan.
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Preheat the air fryer to 250°F (120°C) for 3 minutes.
Arrange the eggs in a single layer in the air fryer basket, leaving a little space between each one so air can circulate.
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