To preserve eggs it is only necessary to close the pores of the shells

A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.

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A historical recipe

Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling, curing or salting meat. Check current food-safety guidance before following this.

Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

This may be done by dipping them in melted paraffine, or packing them in salt, small ends down;
or pack them in a keg and cover them with brine;
or pack them in a keg, small ends down and cover them with lime water;
this not only protects them from the air, but acts as a germicide.
Eggs should not be packed for winter use later than the middle of May or earlier than the first of April.
Where large quantities of the yolks are used, the whites may be evaporated and kept in glass bottles or jars.
Spread them out on a stoneware or granite plate and allow them to evaporate at the mouth of a cool oven.
When the mixture is perfectly dry, put it away.
This powder is capable of taking up the same amount of water that has been evaporated from it, and may then be used the same as fresh whites.

Plating

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Cookware for this recipe

Saucepan