Those of us who raise chickens in our yards know that in summer, when daylengths are long, chickens usually lay one egg per day per bird, but as daylengths shorten in fall and winter, they ovulate much less often, especially after they moult their old feathers. But here is a simple trick I learned in Denver.
Crack your surplus eggs into a blender until it is nearly full, add 1 teaspoon of sea salt, buzz, let sit a few minutes to be sure the salt has dissolved, then blend again. Pour the mixture into recycled yogurt and cottage cheese tubs, label, then put in the freezer. So on some winter day when you are hankering for an omelet, or want to make a big batch of pancake batter, but the chickens aren't laying, take one of the tubs of frozen eggs out of the freezer and let it thaw. Better yet, take it out the night before.