👉 Egg fumes, also known as ammonia-like odors, are a common byproduct of cooking eggs, particularly when they are boiled or scrambled. These fumes arise from the breakdown of proteins in the egg whites and yolks, which releases ammonia and other volatile compounds. The strong, pungent smell can be quite noticeable, especially in enclosed spaces, and is often described as acrid and unpleasant. While the fumes dissipate quickly after cooking, they can linger briefly, especially if the eggs are cooked for an extended period or if the cooking environment is poorly ventilated. Despite their intensity, egg fumes are generally harmless but can be irritating to some people's noses and may cause headaches or respiratory discomfort in sensitive individuals.
