I have been thinking about this for two weeks now. What are the reasons (what do these ingredients do to the eggs) to use these ingredients curing eggs?

*Sugar
*Non-iodized salt
*Borax
*Sodium sulfite

I use these ingredients some times in my egg cure. I still don’t know what the purpose of them is.

Also when the eggs are curing and start juicing, what causes them to reabsorb the fluids; how long does this usally take?

Any info is greatly appreciated.....Ross
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