Lightly scramble the eggs. Stir with a fork until the yolk and whites are blended together without incorporating air.
Add salt or sugar to your eggs - don't skip this part!! Egg yolks have a gelatinous property in them that will thicken when frozen. By adding in salt or sugar before freezing, it will stop it from happening.
Add in 1 teaspoon of salt per cup of eggs for eggs that will be used for savory items like scrambled eggs, omelets or souffles.
Add in 1 teaspoon of sugar per cup of eggs for eggs that will be used for cake, desserts or sweet items.
If you are freezing individual eggs, use 1/8 teaspoon of salt or sugar for each egg.
Store your eggs. Cover and freeze in a muffin tin or ice cube tray until frozen (about 4-6 hours), and then transfer them to freezer containers or freezer-safe bags.
Label your eggs. Add the date, the quantity and make a note on your storage container if you used salt or sugar in the eggs. Make sure you adjust the recipe to compensate for the sugar or salt that you used in your eggs. Your eggs are now good for up to a year.