Saw an old storage method for eggs in an Irish recipe book though other day for buttered eggs. Take newly laid (still warm) eggs and coat them in soft butter and store them some where cool. Apparently they keep for months like this cause the fat seals the egg. In addition the eggs absorb some of butter giving you butter flavored eggs. Has anyone done this before? How cool do they need to be kept? I was wondering if I could keep them in the fridge and get the same results.