let us know how it tastes. the only aging i have done with an egg was let one that came out with a soggy soft shell sit in the sun for a day, then through a rain storm, and another sunny day and it turned into a kind of jelly like consistency, it was chewy and i ate it. i have also just set yolks out to dry and condense only for a few days. they get chewy but dont taste much different.
eggs have natural preservatives, they dont rot like meat with enzymes, they develop at 98 degrees and after 28 days, that is why they last so long when they are kept cool, its part of their vitality. i would look and see if you can find a recipe from the book of human fermentation by bill mollison, i forget the specifics but i remember egg recipes.
