The diffusivity of sodium chloride in curing eggs was investigated in laboratory experiments. The eggs were immersed in brine at three levels of concentration (300, 250, and 200 g/l) and three levels of emperature (30, 40, and 50^oC). The brine concentration and temperature were maintained at constant levels during the curing process for 30 days duration. Salt absorption was measured in the egg white and yolk at one day intervals. The average values of salt diffusivity were determined by the analytical solution of Fick?s second law of mass transport by diffusion. The instantaneous values of salt diffusivity determined from experiment data were related to the respective salt concentration ratios in eggs, and used in series solution of diffution equation. These modifications resulted in considerable improvement in the degree of estimation of salt concentration in eggs during the curing process.