Last spring I bought two to three dozen fresh farm eggs every two weeks from a local farm. I used food grade mineral oil (horse laxative from a local feed store) and coated each egg.
These were put into egg cartons and placed in a mylar bag with an O2 absorber. I used a small vacuum cleaner to pull most of the air from the bag and then sealed them. I had first tried pulling a complete vacuum on them and the eggs were crushed. A dozen eggs were lost, but I gained knowledge.
After five months of shelf storage at about 76 degrees (too warm) I opened the first stored bag and the oder nearly floored me. A couple of months later I noticed some of the bags were swelling, so I took all them to a local dump. Before I took them to the dump, I ran an egg freshness test. I opened a bag that was not swollen and placed each egg in a bowl of water and if one end of an egg rises any at all, they are not good for human consumption. Some floated. I now have powdered eggs for my storage.
LOL. Well I think they need to be more exposed and cooler temps. Like the refrigerator or an unheated bedroom.
You probably grew a lot of botulism. LOL.