Removing that eggy smell from cakes 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.
Hi i have the same problem and the only way to cut this smell is by adding lemon and orange zest to the batter. Also you can try a table spoon of whiskey or cognac.