What do I do with the egg that contains a crack while curing in brine? I am making some salted eggs using a saturated brine solution. I just noticed one of the eggs has crack in it. Should I be worried? The recipe instruction says I should check if one of the eggs have a crack but did not specify why or what to do with it.
The instructions mean that the quality, safety, or both, will suffer when you use cracked eggs. You are expected to throw the cracked eggs out and go on with the whole ones.