How to make an egg salad not smell

Written by jules halliday Google
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How to make an egg salad not smell
Eggs can taste delicious if cooked properly to stop the smell. (Jupiterimages/liquidlibrary/Getty Images)

An egg salad whether on its own or in a sandwich is easy to make and can taste delicious but the smell can be off-putting. Eggs can produce a sulphuric smell caused by over cooking. These egg proteins can become over coagulated and this creates an excess of hydrogen sulphide, which causes the eggy smell. Fortunately, there are a few simple steps to prevent this from happening.

Skill level:

Things you need

  • Eggs
  • Water
  • Saucepan
  • 2 teaspoons of white vinegar
  • Bowl of cold water

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  1. 1

    Place the eggs in a saucepan of cold water so that they are fully submerged. Add 2 teaspoons of white vinegar and bring the water up to a simmering point. Continue to simmer for 7 minutes. The vinegar will neutralise the odour without affecting the taste of the eggs.

  2. 2

    Remove the saucepan from the heat and remove the eggs. Submerge the eggs in the bowl of cold water and leave for 2 minutes. The cold water stops eggs from continuing to cook inside their shells and prevents the yolk from turning a dark greyish or green colour. Discoloured yolks are a result of a reaction that increases the sulphur smell.

  3. 3

    Peel the eggs to remove the shells. Store the eggs, covered in the fridge until you are ready to make the rest of your salad.

  4. 4

    To remove any lingering smells from your kitchen, boil a saucepan of water with 1 teaspoon of vinegar for 5 minutes. Discard the water. The smell of vinegar will disappear quickly.

Tips and warnings

  • Cooking eggs straight from the fridge can cause the shells to crack. Cook from room temperature for best results.
  • If you are transporting your egg salad for a packed lunch, store in an airtight container and keep cool.
  • Allow eggs to cool before peeling to avoid burning your hands.

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