Yes, eggs can be frozen for later use, but don’t start putting your eggs-in-the-shell in the freezer right now. In order to freeze eggs, a little prep work is required first.
To freeze whole eggs, crack the egg and beat until just blended, then freeze individually or together. Muffin tins work well to freeze them individually, then pop them out and store in a ziploc bag once frozen.
To use, simply thaw in refrigerator. If you froze them together, about 2 tablespoons of the slightly blended egg mixture will equal about one large egg.