I also use farm-fresh eggs and local friends’ eggs, I consider them a treasure. The larger, more deeply colored yolks are most definitely a good thing
I think Charles is spot on with his suggestion to weigh them, in my experience these types of eggs vary greatly not only in size, but they tend to have much larger yolks than grocery store eggs. I make a special trip to be able to use them with any recipe that calls for only yolks, like custards or yellow cake. It may be that all you need to do is weigh them so that you are using the right amount.
The other consideration is that the flavor of eggs reflect the diet of the chickens- I only find this to be an issue when the hens are fed a diet designed to give the eggs omega-3 oils, the flavor of flax or fish meal carries through to baked goods. I have not found the flavor of free-range eggs to be a problem at all.
I think the most important thing is to get the right quantity of egg by weighing them. That should help with any eggy flavor issue. The lovely color should be celebrated
If you want to swap whites/yolks/whole eggs in one of Rose’s butter cake recipes, 50g of whole egg is equal to 36g of yolks or 45g of whites (that is, one whole egg can be replaced with two yolks or 1.5 whites).