Howdy,
Milt Keizer(with a name like Milt your bound to be a Steelheader) in his Wa. Steelheading handbook offers this simple single egg cure. Fill a pot half full of water, add loose eggs and salt. He leaves the amount of salt up to personal trial. When the water boils keep an eye on the eggs and dip samples waiting for a "spongey" texture when squeezed. Their done. I think any commercial coloring/scent product will do a good job. The eggs will be a cream color without adding a dye.
My Dad had a large supply of these un-colored eggs that his Father left behind on his passing. They worked ok, but Balls-o- Fire were hot as Power bait was when it took over the market. Ever wonder why Pautzkies cost so much more than other brands? They are considered the finest sushi garnish in the world. The demand for them in Japan could easily consume all that are made, but good businesses don't forget where they got the original success. That recipe is located in Ft. Knox.