According to the Alabama Cooperative Extension System:
Eggs can be frozen, but not in the shell. It’s best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label. As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.
To inhibit yolks from getting lumpy during storage you need add a little salt or sugar according to how you want to use the eggs, then stir gently not adding air. Once again, you can freeze in ice cube trays or small containers then repackage and label the container with the date. Use up extra egg yolks in recipes like sauces, custards, yellow cakes, scrambled eggs, and cooked puddings.
Egg whites are a healthy alternative to many high fat recipes that call for the entire egg or just the yolk. Try egg whites in our Vegetable Frittata, Tomato, Garlic, and Pesto Omelet, or our Oven Fried Chicken Salad recipes!