I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right.
Whenever a cake or something involving eggs is baked, I get a really strong eggy smell that puts me off. Even after it has cooled down, the egg smell and taste remains. But I don't notice this in cakes from stores or bakeries. I don't know what to do to neutralize this, or is it completely normal?
I use brown farm fresh eggs that aren't pumped full of stuff (at least that's what they say on the packaging).
Update: I will try to figure out what the cheap eggs taste like in the next cake that i bake. Furthermore, i will also compare with results i obtain from a new professional line oven that i am purchasing soon. One of these is the culprit, since whenever i eat baked goods elsewhere this issue is rarely experienced.
Best Answer
It is normal that eggs smell of eggs, yes. Some people are just more sensitive to certain smells than others and detect them in smaller amounts, and sometimes all people perceive a smell with equal strength, but a few will have a negative reaction to a smell commonly regarded as pleasant.
If you react with unusual aversion to the smell of baked eggs, there is nothing you can do about it. If you are indeed using standard recipes from widespread books, they probably smell OK to the general public.
There is no way to remove the smell of eggs. But you can do two things:
Update after comment
If you don't smell this in bakery cakes, there are still a few possible explanations: