How to Keep Eggs

[...]

To preserve the interior of an egg in its natural state, it is necessary to seal the pores of the shell air-tight, as the air which finds its way into the egg through the pores of the shell causes gradual decomposition. Various methods are devised to exclude the air and thus preserve the egg. A good way is to dip perfectly fresh eggs into a thick solution of gum-arabic, — equal parts of gum and water, — let the eggs dry and dip them again, taking care that the shells are entirely covered with the solution each time. When dry, wrap separately in paper and pack in a box of sawdust, bran, salt, or powdered charcoal, and cover tightly to keep out the air.

There is a difference of opinion as to which end should be placed down in packing ; most authorities recommend the smaller end. However, an experienced poultryman offers the following reasons for packing with the larger end down : " The air-chamber is in the larger end, and if that is placed down, the yolk will not break through and touch the shell and thereby spoil. Another thing : if the air-chamber is down, the egg is not so liable to shrink away." [...]

In Science in the Kitchen, by Mrs. E.E. Kellogg, 1893
(Gutenberg eBook Project)

You can alsaw learn how to choose eggs, how to beat them, and get some recipies.