I raise poultry for eggs and meat, on a small farm, here in Florida's Panhandle. I wish to provide y'all with some insight that I have gleaned, over the past few decades, concerning eggs. I have hens that produce eggs that have shells of white, shades of brown and a breed called "Americauna" that has shell colors ranging from a pale blue all the way to an olive green. If these hens all eat the same feeds...their eggs will all taste the same! Most birds encase their eggs with a semi-impervious film called "bloom", that if left intact, will protect the egg from undue moisture loss via the shell; thereby lengthening the egg's shelf life. Since I'm a small operator, I practice due diligence by keeping my flock's nesting area clean and provide separate night roosting areas for my birds. This ensures that the hens don't poop on the eggs. If I have to wash eggs I do so then after dry I rub a thin film of food-grade mineral oil to replace the 'bloom.' Eggs handled in this fashion can be stored on my kitchen countertop, at room temperature(72-75F) 12-14 weeks.I do refrigerate eggs that I market, however. Market eggs can be stored under refrigeration, safely, for 10 months. As for pasteurizing eggs, this is done when raw, shelled eggs are sold; in bulk, to the food service industries. Also, I might mention that I raise guinea fowl, ducks and geese; I enjoy their eggs and have many customers that do also. If anyone has questions? I am more than happy to reply!