Air fryer egg and chips
Proper British egg, chips and beans: crisp homemade fries from the air fryer, fried eggs with golden edges and warm baked beans, cheap and deeply comforting.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $2.33 a serving
- 630 calories
- Vegetarian
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 2 russet potatoes, about 1 pound
- 1 can vegetarian baked beans
- 4 large eggs
- 2 tbsp ketchup (optional)
From your pantry
- 4 tsp vegetable oil, divided
- ½ tsp salt
- 1 tbsp apple cider vinegar, for sprinkling (optional)
Each serving has about 630 calories, 28 g protein, 87 g carbs and 20 g fat, and costs about $2.33 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
Steps
Tap an underlined word for a quick explanation.
Cut the potatoes into ½-inch sticks. them in cold water, then them very dry with a towel.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Dry fries crisp; wet ones steam. Get them properly dry.the fries with 1 tablespoon oil and the salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Air fry at 380°F for 20 to 25 minutes, shaking the basket every 7 minutes, until and . Cook in 2 batches if they’re piled up.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 22 min 30 sec
While they cook, warm the beans in a small over low heat, stirring now and then, about 5 minutes.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Low heatTimer: 5 min
Heat the rest of the oil in a nonstick over medium heat. Crack in the eggs, cover and cook until the whites are set and the yolks begin to , 3 to 4 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 3 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Pile the chips on plates with the eggs and beans, and serve with ketchup and a sprinkle of vinegar.
Dolly’s tip: Malt vinegar is the British classic. Cider vinegar is the closest thing most of us have in the cupboard.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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