Eggs can be frozen for later use. They can be separated or frozen as beaten eggs. Frozen whites will beat up into meringue if allowed to thaw and come to room temperature over half an hour or so.
To freeze whites: Individual whites can first be frozen in ice cube containers, making it easy to use only the amount you need. Transfer frozen egg-white cubes into a freezer container, seal and label. They can also be frozen by the cupful or other convenient amount. Do not defrost and re-freeze egg whites.
Label them with date and amount. Defrost them in the refrigerator or in cold water. They beat up to better volume if allowed to come to room temperature.
To freeze yolks: Add 1/8 teaspoon salt to every four yolks or 1 1/2 teaspoons sugar to every four yolks and mix well before placing in a freezer container and freezing. The salt or sugar keeps the yolks from becoming gelatinous. Label them clearly as to whether salt or sugar has been added, so that you will know whether to use them in entrees (salt) or desserts (sugar).
Four yolks generally equal one-quarter cup. Measure a representative sample of your eggs to determine how they measure and label the containers, so that you can defrost the amount you need.
Whole eggs: Beat them slightly and freeze. Label with the number of eggs and date. Three tablespoons whole egg are equivalent to one large egg in recipes.
Keep them in a place in the freezer that isn't affected by changes in temperature. Don't keep them in the door. Use frozen eggs within a year. I prefer to use them within six months.
Thanks to the Georgia Egg Commission for the information on its site, http://www.georgiaeggs.org/pages/freezingeggs.html.