If you Google 'egg storage' or 'preserving eggs' you'll see lots of methods. I think the one you are thinking of is the use of liquid sodium silicate, more on that here:

http://www.geocities.com/heartland/hills/9684/egg.html

Velvet ~:>

"Water glass" wasn't it called? Dunno exactly what that is, but I think that's what they called it.

We just never refrigerate the eggs in the first place and then they are good for two weeks just sitting around. There is a wicker basket on the counter with eggs in it. I use a pencil to write the date on them and use the old ones first. This time of year there are less eggs, though, so most all of them get used right away. Even if the eggs are older than two weeks, they are generally still edible, however, if there is a doubt, crack the egg in a separate dish first. If it is bad, you'll know it.