This year my memory has been refreshed as we had a extreme heavy molt and was forced to buy 1 dozen Wally world eggs during the Hen strike- ate the last WW egg yesterday and when cooking
they don't even look good in the pan and are tasteless . We do some egg for wheat swap with a local farmer and his son was visiting durring the holiday last year . He had some of our
fresh free range eggs and told Dad he wanted to buy some . Dad explained you can't buy them they were a gift and how they were acquired. Son went back home and found a local
flock that he now buys his eggs from. People just don't realize the difference until they try them.
LOL, it's funny how even folks, city folks, fall in love with home grown eggs after they try them.
As far as running out of eggs during molting/winter - have you considered oiling them and preserving them when you have them coming out your ears?
I started doing it this year and I am impressed. I have seen video of homesteaders that oiled the eggs and then put them in the refrigerator with no loss of quality after a year and a friend of mine years ago told me how they previously had just sailed around the world all the time and they never refrigerated the eggs on their boat and never had a problem. I don't have room for cold storage for the eggs, but since I have read so many things in antique literature about preserving eggs without electricity, I decided to try it. I used mineral oil to coat the eggs - no washing of the egg before oiling - and then put them in cartons and then put the cartons into a cheap Styrofoam ice chest. The ice chests sit on my kitchen floor in the corner. When I only had cardboard cartons to put the eggs into, I lined the carton with plastic wrap, put the eggs in, laid a sheet of plastic wrap on top of the eggs and then shut the lid. I did label the cartons using masking tape as labels, as to when the eggs were collected so that I could use the oldest first and rotate the stock through as we used them.
I have not had any gross eggs at all. In September I was using eggs from March/April. Right now I am using eggs from May/June, since even though we are getting eggs again, the fresh eggs are going to other people. The yolk and white are a little runny in the eggs, but flavor is fine. I have been able to get eggs out of the preserved supply that were not too runny, so that I could separate them and make mayo. I have a feeling if I were to oil the eggs and then be able to get them in a refrigerator or at the least someplace cooler than my kitchen, they would not even get the bit of runniness that they do.
My next step is to look into the feasibility of storage like they did it in the 1800s - they were adamant about no air getting to the eggs for best results, and eggs were oiled and then packed in things like salt, sawdust, and stove ashes so air was completely prevented from reaching the shell. We heat with wood burning fireplaces so the firewood ash sounded appealing, since it also repels bugs and mice don't care to dig into the ash pile we have outside either, but they will get into wood and sawdust.