When cooking rice, I use more water than reccommended…helps keep the rice moist longer. For chicken, steak, pork, I sear the meat then cook it at a lower temp. Searing locks in the juice. Veggies don’t seem to get stale on me. Fish I only cook 3 days in advance. Eggs I only prep 2 days in advance (yes, you can prep scrambled eggs).
I’ve never thought that they smell. I do add a lot of veggies to them though (bell peppers, green onions, mushrooms) to help add volume. I always smell the veggies rather than the eggs…maybe that’s my secret?