To freeze eggs, break open 3 eggs at a time into a bowl and whisk but do not froth. add a pinch of salt or sugar depending on what you want to do with them. Pour into ice tray. repeat the 3 eggs and pinch of salt or sugar until you have filled all of the ice tray compartments. freeze. remove as many eggs as needed, thaw and use as desired.
Once thawed, whole eggs or yolks will typically not provide the same leavening for baked goods as does fresh eggs and yolks, so they should not be used for dishes like soufflés, where "lift" is important. On the other hand, frozen egg whites should produce much the same results as fresh eggs once thawed.