A glut [of excess eggs from your chickens] in late spring and early summer can be used in the early fall. Old-timers sometimes preserved their surplus by packing eggs in sawdust, small ends down. Or they applied a protective coating of oil or grease and packed the eggs in bran and salt. One cookbook of the past century suggests using lime water for keeping eggs. This is done by mixing one pound slaked lime (hydrated lime) in one gallon boiling water. When cold, the mixture is poured over the eggs in a jar or crock. Place a saucer on top to keep the eggs submerged. Store in a cool place. Renew the lime water every three weeks.
—”Raising a Small Flock of Chickens for Home Use,” by R. M. Bacon, May 1975