Boiled eggs create and complement a variety of dishes, but the lingering egg odour left in the kitchen can be quite unpleasant. The boiled-egg smell comes from sulphur in the egg white, which creates hydrogen sulphide gas if it reacts with iron in the egg yolk, according to Exploratorium.edu. Preventive steps will reduce the amount of sulphur scent, and a common kitchen ingredient will help you eliminate boiled egg odours from your kitchen.
Place fresh eggs in a saucepan of cool water with one to two inches of water covering them. Add a few teaspoons of white distilled vinegar to the water, and bring it to a boil. The vinegar will neutralise odours as it boils and will not affect the taste of the eggs.
Remove the pan from the heat and cover it with a lid as soon as the water boils. Allow it to sit off the burner for about 20 minutes.
Place the eggs in ice water or pour cold tap water over them as soon as they have finished sitting in the boiled water. This stops the cooking process and typically prevents the yolks from turning dark or greyish-green. Discoloured yolks result from the reaction that increases the sulphur scent, so prevention of this will reduce the odour.
Open your windows, if possible, and place shallow bowls of vinegar around your kitchen as you peel the eggs. Air circulation will reduce odour, and vinegar will absorb and neutralise any lingering food odours in the kitchen.
Boil a pot of diluted vinegar on the stove if any odour remains. Add essential oils or spices such as cinnamon to the water to create a pleasant smell in the kitchen. The scent of vinegar will disappear after disposal.
Seal leftover eggs in an airtight container or freezer bag for storage in your refrigerator. Otherwise, the porous egg shells can absorb odours from other foods, and the eggs may leave an odour in your refrigerator as well.