Gosh guys - sounds like pretty scary stuff to me. Where have all of you been for the last few decades??? Farmers wives were doing cartwheels & handstands when refrigeration became affordable for the masses. No more water glass eggs or the other unbelievably primitive (& possibly eventually poisonous) means you all have posted above.
Freeze your extra darn eggs. Pickle them (safely, according to standards). Sell them; give them away. But for heaven's sake don't go back to methods that were marginal at best - for safety &/or for taste. I have all due respect for all you "homesteaders" out there, but for every "bad thing" that's erupted due to modern technology food-wise, there's been a "good thing". And one of those good things has been refrigeration & freezing (& SAFE canning/preserving).
Please don't send us back into the dark ages. Especially when it comes to eggs. My many years raising organic free-range chickens were some of the happiest of my life. And I would never DREAM of ruining the quality & flavor of those eggs by trying to preserve them by some of the primitive methods outlined above. Good grief!! Be homesteaders if you want to, but don't throw out the baby with the bathwater.
Edited to add that fresh eggs last a very LONG TIME under proper refrigeration. Before everyone became "in the know" about fresh eggs, battery-produced eggs were kept for 3-6 MONTHS under regular refrigeration in warehouses before being shipped to supermarkets. No lye, no special chemicals, just refrigeration. Now I'm certainly not advocating anyone to keep eggs for 6 months in their refrigerator - what I'm saying is that the outdated methods being mentioned above are truly not necessary, unless, of course, you have a thing for dangerous nostalgia.