Last months egg total was 224 and yes as Matron commented that is a lot of eggs.
I use a lot in baking and we eat eggs for breakfast regularly but this is still too many eggs.
I like to freeze the excess supply for use later in the year when the girls aren't as productive.
To freeze eggs I use the method from Jackie French's Chook Book:
Per cup of Beaten Egg use 10g (2 teaspoons) of Sugar to use them in baking or 3g Salt for savoury use (scrambled eggs, egg slices, quiches etc).
The sugar/salt is to stop them thickening according to Jackie and I haven't tried it without.
I freeze them 2 at a time for baking and 6 at a time for savoury because most of the recipes I use need them in those amounts.
There are other ways of freezing eggs but I find this way most convenient.
Next on the list Doc wants to try a batch of Pickled Eggs!