It's springtime in North Texas, and with that the days are warmer and the hens are laying a little bit more! We've sold a few dozen (from the gate), and when I look in that refrigerator I begin to think of all the ways to save / preserve eggs. It's definitely time!
You can preserve the life of your fresh eggs, and here I stress fresh because store bought eggs probably are already at best a few weeks old before you buy them and don't have very good cell structure, in a number of ways.
To freeze them, take a standard ice cube tray and crack one egg into each compartment, then freeze solid. The frozen eggs can be stored in a ziploc bag in the freezer for baking until you need them, and then you can just pull out the number of cubes as the recipe calls for.
For the fresh eggs in the frig, put them in a deep glass or crockery bowl and cover with cool water. What this does is close the porous egg shell off from air. This slows down the decomposition of an egg remarkably, and while I've never had them in water more than a month, the old country wisdom books claim you can get several months out of an egg this way.
You can scramble the eggs in a blender, and freeze small portion bags of this ready for omelettes - just thaw the bag in water until the egg is liquid again, and cook right away!
The best possible way though is by baking! There are plenty of cake recipes that call for 4 or more eggs - bundt cakes and angel food cakes are by far the best!
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