I once bought several dozen eggs on sale but didn’t use before expiration date. So I cracked them, put in sandwich bags and froze them. When I thawed them out the yolks were like rubber—I was surprised. So now I beat 4-6 at a time with a half cup of milk. They thaw out fine—good for scrambled eggs or waffle batter. I freeze milk too when near expiration date and use in can soups or batters.
Eggs last far longer than most people realize.
I grew up making Ukrainian Easter Eggs, and the eggs have to be room temperature for it to work right. So we’d buy the eggs and just let them sit out so they were always ready to work on when someone felt like it.
The eggs would often sit out for three weeks at a time before we blew them out and only very rarely did we have an egg actually go bad.
And those were with store bought eggs, which are generally far older than most people realize.
If you can get fresh farm eggs and keep them in a cold enough fridge, they will last about forever. We’re not sure how long cause we’ve never had them last long enough to go bad.
On that note, we keep our fridge set very low, to about the “suspended animation” temperature. We turn it down until the milk starts to freeze, then bump it up just enough so that it doesn’t. It tends to be about 33-34 F if you have a refrigerator thermometer. Leftovers keep very well at that temp too.