1. Wrap fresh eggs with vegetable oil such as vegetable oil or cottonseed oil and store for more than 30 days. This method is suitable for the temperature of 25-30℃. Put undamaged fresh eggs into a washing pool or rainbow, and pour in 2-3% lime water. The water surface is 20-25cm higher than the egg surface, which can keep fresh for 3-4 months. In summer, ponds or rainbows should not be exposed to the sun to ensure cool and ventilation. You can also soak eggs in 5% lime water for half an hour, take them out to dry, or keep them fresh for 2-3 months. 3. Dissolve 1kg sodium silicate (sodium silicate aqueous solution) in 9kg hot water, cool it, pour it into a jar containing eggs, and seal the jar mouth tightly with kraft paper. Stored in a cool and ventilated place, it can keep fresh for 2-3 months in summer. 4. Spread a dry and clean chaff on the bottom of the container, put a layer of eggs on it, seal it with kraft paper, and store it in a cool and ventilated place. If there is no chaff, replace it with pine sawdust or plant ash and turn it every 20 days or once a month. 5. Storing eggs in soybeans and red beans can keep them fresh for a long time. 6. Bury fresh eggs in clean dry residue and put them in a cool and dry place, which will not go bad for 2-3 months. 7. Eggs buried in salt can be preserved for a long time. 8. Wrap the eggs in plastic wrap or glossy paper and put them in the refrigerator for a longer time. 9. Clean the eggs with a damp cloth and put them in the refrigerator with their heads up, which can be kept for a long time. 10, don't put eggs with ginger and onion, or they will go bad soon. The best way to preserve it is to eat, haha.