Thanks for the read...it was interesting.
I do nothing to preserve them, no wash, no coatings. And I've only stored them in this winter's temperatures. When the weather warms the eggs will be used to produce chicks...which the hens will do I hope...or I'll sell fertilized eggs. They will be breed specific as I'm going to segregate my breeds so eating them will not be an issue.
I date them as I put them in the basket in the kitchen...if and when the kitchen warms more than it is now, I'll store them in my pantry which tends to have a temperature halfway between the outside temperature, and the inside temperature. So it it is 70 degrees in the living room, and zero outside...then the pantry is around 35 degrees.
The longest I keep them is three weeks...when they are three to four weeks old I hard boil them and either eat them, or feed them to the dogs. I refrigerate them after they are cooked. I've noticed no degradation of quality at all between the old eggs, and new ones. A benefit is the older eggs are easy to peel after they are boiled.
Neither me or the dogs which eat the eggs too...have ever had any reaction to them as far as getting sick or anything. My grandmother kept both egg and meat chickens and never put eggs in a refrigerator. She didn't refrigerated the meat either...but in her case a chicken slaughtered at eight AM was on the dinner table at noon. But her eggs were eaten within a week at the most. Usually within three days. But...not, however, by my mother.
That is my experience with storing them at room temperature.
Terry in TN