Thank you so much for your reply Cathy.

I suppose it is possible that the smelly layer was too thick, the couple of layers below were fine and thin and dried quickly. I was very careful; in fact was quite pleased that I seemed to be tempering ok. These layers were onto very thick watercolour paper as I’d heard if you were going to use watercolour paper, then it’s a good idea to make a couple of plain egg and water layers to assist the painting on top – almost in leiu of gesso (although it clearly isn’t).

Then I think I impatiently made an ground with a mix plus pigment on top of them which is when I didn’t check. It dried quickly though and wasn’t sticky or glossy. Oh, of course, i’d forgotten – some eggs are so much thicker than others! I think I should stop making a painting and just play with the paint for a while – that’s hard when I’ve got paintings in my head… perhaps I should use another medium for those for a while.

Interesting that you use store bought eggs – at least there’s a date on them and that you’ve experienced no smell but a fresh egg smell (although not quite sure what that is) – so no wet dog for you :D. And I like your idea of putting it back in the fridge when you have a break. I hadn’t thought of that.

I had considered adding preservative, especially the wine but heard that often the experienced eggy artists don’t use it. In this circumstance, wouldn’t it be just like masking a body that isn’t washed, with perfume? Also: both watercolour and gouache already have preservative in them.

From your feedback, it sounds like my egg was a baddy or a borderline baddy from the start. I’ll do the dipping in water test first I think. I believe I must have done the beginner mistake of being uber careful about using the medium, then abandoning care as I got more confident, focussing on what I was painting!

Only one day or two at the most in the fridge.

Renaissancemedici: I didn’t use any preservative because many top egg tempera artists don’t seem to use it and not believe it to be necessary (ie Vickery, Koo etc).

I’m reconsidering because I seem to be sensitive to the smell – my studio is in my small flat and I find it objectionable. I don’t think it’s because the eggs are off or anything, because recently I’ve been ultra careful and done checks, and the smell isn’t anywhere as bad as the last one, though I can still smell it. I suppose one person’s sense of smell isn’t the same as anothers

I had no idea using egg t. would smell at all. Mention of the medieval or Renaissance ‘smell of the studios’ I’ve ignored, thinking – well, they didn’t have fridges…. Any other paint medium I’m fine with. It’s a shame because I’m beginning to like it. Otherwise I’m going to have to ditch it. I won’t feel comfortable having visitors, as well as my own comfort in my own home (sitting down relaxing and having this smell follow me there).:(

So I may add some vinegar or wine (oil of cloves does sound nice but not sure of its stability) to see if it makes a difference. It’s interesting that preservatives are not used by many contemporary artists, but the very traditionals do: like icon painters and the Italians. (my info may not be very accurate as I have little knowledge).