Of course all of these instructions for egg preservation only apply to eggs which you intend to cook prior to consuming. The nice thing about preserving eggs this way is that your deviled eggs will turn out better. The shells peel off of old hard-boiled eggs easier than fresh ones. In fact, the only downside I have found to preserving eggs this way is that they are pretty much useless when you want to whip up some egg whites. Old egg whites are very difficult to whip into a stiff stage once they’re older than a couple of weeks. Yes, you can do this method on grocery store eggs. The grocery store egg distributors make sure to wash off the bloom and then refrigerate them. Your mineral oil essentially reapplies the bloom. Of course I always look at the dates on the egg cartons and get them as “new” as possible. This preserving eggs method will allow your eggs to stay good for 9 months and sometimes as much as 12. Obviously, rotating through your eggs is standard, so I like to number or alphabetize my eggs so that I can keep the egg cartons together in the batches that I purchased them. That way if there ever is a problem with a group of eggs, I know where they came from and can look at all of the eggs that I bought in that particular batch. You could also simply use a color marker coding system and get the same result so long as you stick with a particular color cycle.
Read more at http://www.preparednesspro.com/safely-preserving-eggs#0oCqg3rCsg6yVeku.99