I would be leary of raw eggs that are 9 months old, better to just take the chicken along.. Unless kept below 42 deg. the protein will start to degrade within several weeks.. The ancients would hard boil the eggs and put them in olive oil or wine/vinegar for long journeys.. I guess maintaining some barrier between the nasties that want to get in and the egg is important for extended shelf life but since the supply levels are good the point is mute.. Commercial egg producers would be using the coatings to extend the shelf life if it worked I would think..