Want to keep raw eggs fresh longer? Food scientists say they've found a way

Researchers at Louisiana State University claim they have developed a method to extend the shelf life of raw eggs, improving both storage and food safety.

Their patented process uses a water-soluble chitosan derived from crustacean shells to create a protective barrier against moisture loss and bacterial contamination, according to information provided by the LSU Agricultural Center.

Eggs that have this protective coating can remain safe and edible for up to seven weeks at room temperature...