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Eggs deteriorate due to the loss of CO2 and moisture. The loss of CO2 causes an increase in pH due to the lack of formation of carbonic acid. Thus, the thick white of the egg turns into thin white. Than the water moves into the yolk. This is the reason older eggs are "flatter" if you cracked them onto a flat surface. Also due to the transformation of thick into thin white along with the loss of CO2 this increases the size of the air cell.
To prevent the loss they (producer/manufacturer) do 3 things:
1) store in the coldest part of the fridge, optimal is about 1 Celcius or 34 F.
2) Coat the egg with an oil or wax coating
3) Control the atmosphere: humidity at 85-90% (your crispers at home try to accomplish this), increase the CO2 concentration in the air
I have never heard of the upside down storing technique, but it makes sense somewhat, but i don't know how much of a difference it will make.
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