I think I would rather have cleaned eggs coated with mineral oil. You're less likely to get sick from salmonella, etc. and less likely to attract vermin, which could be a real concern.
My family used to be friends with a chicken farmer. They used to give us eggs, periodically, when they had too many to know what to do with.
First time they offered, Mom and Dad said "Sure", figuring that they'd get a dozen or two. Instead, we got 20 dozen! When Mom and Dad said "What the @#$@@ do we do with all these?" the farmer gave them the word.
Basically, when you clean off the eggs, you clean off a natural coating on them (likely what the mineral oil replaces). It's at that point they'll start to spoil. So long as they're not washed, they'll keep for a long time.
Like I said, these weren't what you'll find in the stores. They were odd sizes, some were double- or triple- yolked, and so on. But they kept fine for months in our (cool, dry) cellar.
It's also worth noting that even when we were hitting the end of the batch - after several months - they still tasted better than anything in the store. Makes me wonder how old the storebought ones are.