I first got interested in this subject many years ago while reading about preserving food for long distance boat trips. Apparently eggs go rotten after a while because the shell is porous and lets air (and bacteria) in. The first method I read about was to use varnish or shellac to seal them. Another method was using vaseline or some kind of gel which apparently worked also. The most ingenious method though was to dip the eggs in a pan of boiling water for around five seconds to cook the membrane that lies on the inside of the shell. Has anyone tried any of these methods? Or do you have another way to do it?