Egg

Note Profile

Abstract

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About

Egg is a sulphur accord, not a food note. At full strength it reads as struck matches and hot springs. At perfumery dose the sharpness drops away and what is left is cooked warmth, custard and warm butter. The same material smells like two different things depending on how much you use, and that is the single most important fact about it.

Scent Profile

Egg is a sulphur note, not a food note. At full strength it smells sharp and unsettling, like struck matches over hot spring water and steaming rock. Turned down, the sharpness falls away and what is left is a cooked warmth, custard and warm butter. A faint animal undertone sits underneath, closer to the quiet side of white flowers than to anything foul. The same material reads as two different smells depending on how much is used.

ScentWheel

Breadthmedium

EnvelopeTop · ~2h lasting

Family Elemental, Sweet & Gourmand

Read off the wheel, not a label applied to the note.

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ScentArt

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Materials That Can Make This Note

Perfumers can build Egg from materials such as:

Hydrogen sulfide sulfurous
Dimethyl trisulfide cabbage · sulfidic · alliaceous

Smell words come from published sources.

A given perfume with this note may use some of these, or something else.

Origin

No egg is extracted for perfumery. Premiere Peau states plainly that no natural egg extract is used and that the effect is built from sulphur aroma chemicals: hydrogen sulphide, dimethyl sulphide, dimethyl trisulphide or house blends. The same compounds occur at trace level in narcissus and tuberose absolutes, which is why the note is described as the animalic underside of certain white flowers. There is no maker's datasheet for 'egg' and none should be expected for a molecular accord.

Usage in Perfumery

Fragrantica records six placements. Parfumo records none. TheScentBase calls it 'an oddity in perfume, usually found in custard accords' and says it serves as a foundation for sweet, vanilla, woody and lactonic accords. Premiere Peau says the dosing is critical, that sulphur compounds are detectable at parts per billion, and that 'the line between voluptuous and nauseating is measured in micrograms'.