Eggs can also be pickled but here is a method using what is known as water glass or sodium silicate, which is good to have around anyway as it has a lot of uses:|
This is information from the USDA on storing eggs in Liquid Sodium Silicate:
"What Uncle Sam Says About Preserving Eggs.
To ensure success, care must be exercised in this operation.
Following directions are from the U.S. Department of Agriculture: In the first place, the eggs must be fresh, preferably not more than two or three days old.
This is the reason why it is much more satisfactory to put away eggs produced in one's own chicken yard. Infertile eggs are best if they can be obtained-so, after the hatching, exclude roosters from the flock and kill them for table as needed.
The shells must be clean. Washing an egg with a soiled shell lessens it keeping quality. The protective gelatinous covering over the shell is removed by water and when this is gone the egg spoils more rapidly.
The shells also must be free from even the tiniest crack. One cracked egg will spoil a large number of sound eggs when packed in water glass. Eathenware crocks are good containers. The crocks must be clean and sound. Scald them and let them cool completely before use.
A crock holding six gallons will accomodate eighteen dozens of eggs and about twenty-two pints of solution. Too large crocks are not desirable, since they increase the liability of breaking some of the eggs, and spoiling the entire batch. It must be remembered that the eggs on the bottom crack first and that those in the bottom of the crocks are the last to be removed for use.
Eggs can be put up in smaller crocks and eggs put in the crock first should be used first in the household. Water Glass Method Water Glass is know to the chemist as sodium silicate. It can be purchased by the quart from druggist or poultry supply men. It is a pale yellow, odorless, syrupy liquid. It is diluted in the propotion of one part of silicate to nine parts of distilled water, rain water, or other water. In any case, the water should be boiled and then allowed to cool.
Half fill the vessel with this solution and place the eggs in it, being careful not to crack them. The eggs can be added a few at a time till the container is filled. Be sure to keep about two inches of water glass above the eggs.
Cover the crock and place it in the coolest place available from which the crock will not have to be moved. Inspect the crock from time to time and replace any water that has evaporated with cool boiled water.
When the eggs are to be used, remove them as desired, rinse in clean, cold water and use immediately. Eggs preserved in water glass can be used for soft boiling or poaching, up to November. Before boiling such eggs prick a tiny hole in the large end of the shell with a needle to keep them from cracking. They are satisfactory for frying until about December. From that time until the end of the usual storage period-that is until March-they can be used for omelettes, scrambled eggs, custards, cakes and general cookery.
As the eggs age, the white becomes thinner and is harder to beat. The yolk membrane becomes more delicate and it is correspondingly difficult to separate the whites from the yolks.
Sometimes the white of the egg is tinged pink after very long keeping in water glass. This is due, probably, to a little iron which is in the sodium silicate, but which apparently does not injure the egg for food purposes."