Sounds like what shrimp paste does. We use it (among other spices) to marinate pork and it smells VERY funky, but the end result is magic.Same. I think most fish smells fine cooking , but I make a Korean anchovy side dish that smells dreadful while it's cooking.
https://www.koreanbapsang.com/myulchi-bokkeum-stir-fried-anchovies/
It's fine once cooked, though--I call it candy-fish and it's one of my favorites.
I should try that. I've never used shrimp paste outside of curries. I put it in homemade curry, or if I'm using maesri cans, which are vegetarian, so they lack that shrimp paste punch.Sounds like what shrimp paste does. We use it (among other spices) to marinate pork and it smells VERY funky, but the end result is magic.
Of the two, definitely fish. (And I still like fish in spite of that.)
But the smell I actually leave the kitchen for is Peanut Butter Cup coffee pods. It makes no sense whatsoever, as I love actual peanut butter cups (and peanut butter cup ice cream) but when we buy the assorted K-cups and that one comes in the mix, I can't stand the smell of it brewing.
How are you cooking your eggs? I fry them all the time. They don't smell.
Personally I fry my eggs over medium heat. That might help with the sizzling hot oil issue.Maybe I have the fire too high? I only use stainless steel pans. I don't own a non-stick, even for eggs. And I've been thinking since I started the thread that it's basically the only thing I fry. I broil or bake everything else in my oven. (Fish gets sealed in a parchment paper envelope which cuts down on the smell.) So, maybe it's more the smell of too-hot oil sizzling that I smell?
I usually cook mine low/medium low (it's at 2 on the knob on my electric stove, somewhere between low and med on my parents' gas stove). Gotta stay below the bacon grease smoke point.Maybe I have the fire too high? I only use stainless steel pans. I don't own a non-stick, even for eggs. And I've been thinking since I started the thread that it's basically the only thing I fry. I broil or bake everything else in my oven. (Fish gets sealed in a parchment paper envelope which cuts down on the smell.) So, maybe it's more the smell of too-hot oil sizzling that I smell?