Crack eggs and beat gently until blended (for whole eggs). Whites and yolks can also be frozen separately. Yolks require a special addition — without it, they become thick and gummy.
Whole eggs: Crack and beat gently (do not whip in air). Pour into ice cube trays or small containers. One large egg equals about 3 tablespoons of beaten egg. Label with the number of eggs and the date.
Egg whites: Separate whites and pour one white per ice cube tray compartment. Freeze, pop out, and bag. Frozen whites whip just as well as fresh — they are actually preferred by some bakers for meringue.
Egg yolks: Yolks thicken irreversibly when frozen plain. Before freezing, stir in either ⅛ teaspoon salt OR 1½ teaspoons sugar per 4 yolks (depending on whether you will use them for savory or sweet dishes). Label clearly with salt or sugar. Freeze in ice cube trays or small containers.
12 months.
Thaw in the refrigerator overnight. Use the same day. Use thawed whole eggs and yolks in recipes as you would fresh — they perform identically in baking, scrambling, and cooking.