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.



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.

  • Place the eggs in a saucepan of cold water so that they are fully submerged.

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.

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.

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.


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.