Frank, do you mean fresh eggs will keep fresh for a year? or the store bought ones?
I always have a combination of several dozen store-bought and farm-bought eggs here,
I would NOT suggest anyone else do this, but I'm different from most people; I can take risks.
Two winters ago, when I was snowed in here, I got a hankering for some eggs, both scrambled and hard-boiled.
I grabbed a carton of store-bought eggs, putting them in both the water and on the frying pan.
As I was putting the carton back into the refrigerator, I noticed the expiration date stamped on it; it had "expired" fifteen months previously.
I didn't notice anything special about their taste.
My rule of thumb is--remember, I can take risks--screw the "expiration date;" if it looks bad or smells bad, don't mess with it, but otherwise.....
When I moved to this place several years ago, there were many of those old rectangular tin boxes of Schilling's spices and herbs here. I was the first person to live in this place for eleven years, when I moved here. And the person before me had been an elderly woman who had rarely gotten out the last twenty years of her life.
One could determine the age of these tins of herbs and spices by that: (a) they pre-dated UPC codes and (b) had those old price-stickers on them, usually 19 cents. I've always been using them, and haven't noticed anything wrong with these antique spices and herbs.
As I said, I wouldn't suggest anyone else do this, but I manage.