I also read about freezing eggs but have never tried it. I think you must scramble & freeze in ice trays. My sister did it & said they worked fine for baking but not as good for omelets. It would be nice to be able to bake without restraint in the winter months. I harvested too many leeks in the fall, so I sauteed them & froze portions in a silicone cupcake pan. I popped them out & kept freezing them in batches. All winter, I could simply pop a frozen clump right into the pan. The same can be done with fresh herbs (just mix with oil & freeze).
If you don't freeze them, I'm sure you could sell them to friends/neighbors. We always have more buyers than available eggs.
Edited by ChicagoClucker - 5/3/16 at 10:49am