Matt,

It would have been better to get the eggs out immediatly because it makes it easier to get the blood out of the eggs. Remember, blood clots and after time it is tougher to get it out of the eggs. But, it just takes a little more time to get it out when they are a day old. There is a main vein on the inside of both skeins, it is important to lightly press some scissors (what I use) against the vein and force all the blood out of it. That main vein is all the blood you have to get out, it takes some time but you will have a cleaner bunch of eggs and they will last longer if you get all the blood out. Blood is what breaks down the egg when it is curing. Also, let those eggs cure for 3-5 days in the fridge, and draining the eggs like you did will make them more firm at the end of the process. It's not something that I do because if you overcure the egg it will turn out harder at the end of the process. Remember this with all cures that you use, even ours when it hits the market. I'd also recommend pro-glow over pro-cure, it's a lot less tempermental and easier to get the proper amounts in to the amount of eggs you are curing, in other words it's tough to overcure a pro-glow egg. Which is similar to our cure, it's tough to overcure it also.
Keith