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http://waltonfeed.com/old/mama/egpresrv.html

Preserving Eggs First of all, the eggs you choose to preserve must be of the very best quality, 2-3 hours old and allowed to cool. If they are dirty, brush them clean. Do not wash them as it destroys the natural film on the shell. Do not attempt to store any cracked eggs. If possible, candle the eggs to choose the best.

Method 1: Mineral oil, the thinnest available, warm the oil so it is as warm as your hands can work comfortably. To apply the oil, dip clean cloth in it and wipe the egg so that every bit of the shell has been coated. Now just place the eggs (small side down) in egg crates and store in a cool place. If egg crates are unavailable they do very well packed in wheat. It is important to pack the small ends down. Just alternate a layer of wheat and a layer of eggs. The eggs should keep at least 6-8 months.

Method 2: Eggs in lime water; The lime water has to be prepared first as it has to stand for awhile.

To make the solution, measure 5 gallons of water and bring it to a boil. Remove from heat then add two pounds of fresh lime or dehydrated lime, and stir this almost constantly as the water cools. Dissolve as much lime as possible.

Now set the mixture aside and let stand, undisturbed, until all the undissolved lime has settled to the bottom and only clear liquid remains on top. It is only this clear liquid which is to be used...

The crock which you will be using should be very clean. Siphon the clear liquid into the crock you will be using, taking much care not to disturb the sediment on the bottom, now pack the eggs as closely as possible into the crock in the lime solution. Be sure that all the eggs are immersed.

If the crock does not have a tight fitting lid, cover the surface of the solution with melted paraffin. This is to prevent the liquid from evaporating.

Store in a cool place.