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The sulfurous smell created during the boiling of hard boiled eggs occurs as egg proteins are overcooked. These egg proteins get over coagulated and this creates an excess of hydrogen sulfide -- which translates to an eggy smelling kitchen.

Fortunately, the answer is easy. Don't overcook the eggs.

Rapidly boiling water will overcook the whites of the egg before the yolks are completely set. Simmering your eggs at about 90 degrees will result in a more uniformly cooked egg. Also, since a rapid boil often causes the shells to crack and results in the certain overcooking of the exterior white, a gentle simmer is much preferred.

Simmer hard boiled eggs for 10 to 15minutes. Don't cook for longer than this. To prevent residual heat from continuing the cooking process after the eggs are removed from the pot, plunge the eggs in ice water or leave under cold running water briefly.

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14y ago

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