Yes. Eggs freeze well once cracked out of the shell and beaten — just never freeze them still inside it.
Eggs go on sale in big flats, or a recipe calls for six yolks and leaves you with six whites you don't want to waste. Freezing solves both problems, but the method matters more than with most foods.
The shell is the part that fails. The liquid inside expands as it freezes and has nowhere to go, so the shell cracks and sometimes leaks. Skip that step entirely and freeze the eggs on their own.
Crack the eggs into a bowl, beat them lightly, and freeze them in a sealed container or tray. Do not usually freeze eggs in the shell.
Frozen eggs keep well for months when tightly sealed. Label the container so you remember when you froze them.
Thawed eggs work very well in baking, scrambled eggs, or cooked dishes. They are not ideal for recipes where fresh raw texture matters.
Eggs freeze reliably once you take them out of the shell first. Beat them, portion them, and save the raw-texture recipes for fresh eggs instead.
The liquid inside expands and usually cracks the shell, which can let bacteria in and make a mess in the freezer. Always crack eggs out first.
Yes, egg whites freeze cleanly on their own with no prep needed, and they thaw back to nearly their original texture — good for meringues or egg white omelets.
The proteins in yolks bind together as they freeze. Mixing in a small pinch of salt or sugar before freezing keeps them from gelling.
Most standard ice cube compartments hold about one beaten egg per cube, which makes it easy to thaw exactly the amount a recipe calls for.