Just to add a bit of probably useless information from my personal ongoing experiment to see how long an egg can maintain acceptable quality (edible) without freezing (I know, I need a life) ...
40 fresh eggs stored in an airtight container as described below... 8 months and counting.
16 originally clean eggs stored unwashed, refrigerated, using 1 per month for the past 8 months, and checking for quality side by side against a fresh egg of 1 week or less in age.
FYI, the 8 month old egg was noticeably "thicker" but totally acceptable and tasty.
24 original eggs washed clean, coated with mineral oil, refrigerated, using 1 per month for the past 8 months, and checking for quality side by side against a fresh egg of 1 week or less in age.
FYI, the 8 month old egg was slightly "thicker", but totally acceptable and tasty.