I haven't used these type eggs. It sounds like they probably have too much sodium nitrate in them. With that being the case, the last thing you should do is overchem them by adding sodium sulfite that is prevelant in OTC cures such as Pro-Cure. I suggest first cutting them into clusters. Then thoroughly rinse them in very cold distilled water (almost frozen water will close the egg sack pores so they won't milk out). Then after draining them soak them in red Pautzke's Nector, with a little sugar added, for an hour or so. This will give them a good red color while further diluting the nitrate chems, and the sugar will offset the bitter nitrate taste a bit. There will still be plenty of preservative and sodium scent left. Worth a try. - RT