Coconut oil as Egg Preserver

You can extend the shelf life of fresh eggs by applying a thin coat of coconut oil to the unbroken egg shell. Liquefy the coconut oil (but don’t make it hot), dip the egg into the oil or brush on a coat of oil over the egg surface then store in a cool place. The oil creates a seal that keeps oxygen from penetrating into the eggs. Eggs prepared this way are reported to remain edible for 9-12 months.

Source:
http://www.coconutresearchcenter.org/hwnl_9-4.htm