It still depends on how overcooked they are and what the eggs are like. Strangely enough, not all cakes will smell of eggs after being overcooked. If you’re overcooking your cake, it’s likely getting too hot and you’re risking it starting to produce this terrible smell. When eggs are heated past 180☏, they start to produce hydrogen sulfide compounds, which lead to that awful smell that’s associated with eggs. It’s dry, tough, and crispy, but what’s worse is if it has a strong egginess too. Nobody particularly likes overbaked cake. Here are some ways you can prevent the egginess from ruining your cake next time: Avoid Overcooking The Cake If the egginess doesn’t disappear, you should try and learn what went wrong with the cake so can you avoid it next time. ![]() If you’re lucky, the smell or taste will dissipate with time, so it’s not something to always worry about. All you can do is mask it with icing and hope for the best. Unfortunately, it’s not possible to get rid of an eggy smell or taste from a cake once it’s baked. If your cake is both overcooked and eggy, then the overcooking is most likely what’s caused it. You should know if your cake is overcooked by its texture, so you should try to avoid overdoing it next time. Whilst I’ve never experienced this, I’ve heard other bakers talk about it and I do know that egg releases sulfur when it’s overcooked, so it makes sense. This is much faster and does a better job, so you shouldn’t have to worry about under-beating them.Īnother cause maybe if you’re overcooking your cake. To beat the eggs most effectively, an electric hand mixer should be used. So, in some cases at least, beating your eggs properly is the way to go and you shouldn’t skip it if you’re worried about an eggy smell or taste. I don’t know the exact explanation for this, but I do know that when eggs are beaten, the protein chains become uncurled and straighten out, which has some sort of effect that reduces how much egginess they produce. In my experience with eggy cake, I’ve found that the smell is worst when I don’t beat the egg into the batter enough. Obviously, the culprit is going to be the eggs in the batter, but it can be the type of eggs and the way they’re handled that can determine how much they smell. It’s difficult to pinpoint exactly what’s causing a cake to taste or smell eggy. Not all cakes are eggy for the same reason, so I’ve gone through the potential causes of your eggy cakes and what you can do about it. Some cakes do just have a subtle egg flavor or smell to them. You might find that one recipe tastes or smells eggier than another and this is completely normal. It could be anything from the number of eggs used in a recipe to the overall potency of the eggs you’re using. There are a few different causes of this eggy result. Some eggs are worse for this than others, but it can be avoided by beating in the eggs more or masking it with something pleasant like vanilla. These can be more noticeable after being exposed to high heat. ![]() The eggy smell or taste you’re getting is from the sulfur compounds in the eggs. I know this may not be pleasant, but don’t worry, there are still ways to avoid it. It’s important to keep in mind that some people are just more sensitive to eggs and therefore notice the flavor or smell more when the cake is baked. Plenty of home bakers do have a problem with cakes smelling or tasting slightly eggy, but this is completely normal, especially in cakes that contain a lot of eggs. Since eggs are such an important component in cakes, you can’t easily just avoid using them. Either way, it’s not a great experience and you’ll want to do what you can to avoid it next time. If not that, you may go to eat the cake and get an unpleasant eggy taste. ![]() If you’re reading this, chances are that you pulled your cake out of your oven, and you were hit with a strong eggy smell.
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