Place the chilled eggs in a single layer in the air fryer basket, ensuring space for airflow between each egg.

Set the air fryer to 250°F (120°C) and cook for 16 minutes to achieve a firm, fully-set yolk and opaque white.

While the eggs are cooking, prepare a thermal shock bath by combining 4 cups of cold water and 3 cups of ice in a medium bowl.

Immediately upon completion of the cook cycle, use silicone-tipped tongs to transfer the eggs from the air fryer directly into the ice bath.

Submerge the eggs for a minimum of 5 minutes to halt carryover cooking and facilitate membrane separation from the shell.

Gently tap the shell on a hard surface to create fractures, then peel the eggs under the water or a slow-running cold tap to assist in shell removal.