If you raise chickens for their eggs, then you probably know there is a feast or famine quality to the amount of eggs you get throughout the year. In the spring and early summer, most chicken owners discover they have more eggs than they know what to do with. As the days shorten and the temperatures cool however, production slows. That is why you need to start saving extra eggs now, according to Community Chickens.
In the fall, chickens begin their final molt of the year. After the molt, their egg-laying production drops off until it becomes non-existent for the winter months. Of course, if you have a heated and lit chicken coop, you can extend the laying season but most people don’t go to these measures for fresh eggs.
There is no good way to preserve raw whole eggs. The key is to separate the whites and the yolks and add a pinch of sugar or salt. You can store the separated eggs individually, if you like. Another option is to group them in quantities you would normally use them in. If your favorite recipe calls for 3 eggs, freeze egg whites together and 3 egg yolks together. You can freeze eggs by placing them in glass jars, freezer bags or containers or in partitioned ice cube trays. Other freezing options include using muffin tins or plastic egg cartons.
If you use the ice cube trays, muffin tins or plastic egg cartons, you can remove them from the trays after they are frozen and store them in the freezer in a freezer bag or container. When it’s time to bake or cook, simply take out as many egg whites and/or yolks as you need, and allow them to defrost.
You might want to hard boil some eggs and keep them, too. You can do this by allowing them to cool, first and then shelling them. Once shelled, you can pickle the eggs and store them in the refrigerator. Use equal parts water, cider vinegar and sugar to make your pickling solution and let the eggs sit for at least a few days before eating them.