I did cured egg yolks and had the thought about curing whole eggs. The problem is obviously the shell wich prevents the egg from the salt. I put the egg in vinegar for a night wich dissolves the shell. after that i put it in salt for a month. after the whole time the egg didn't really change his soft texture. today i cut the skin open and ended with 4 different things.
1. the skin
2. watery egg white
3. medium thick egg white
. kind-a-cured egg yolk
Does anyone have a idea why the egg white is behaving like this?
