Yep, that’s a good way to freeze them.
I needed the extra space, so I froze by ½ doz and Doz.
Then, for baking, I know how many to measure out, once thawed. The rest/leftover, of the thawed bag, we’ll eat.
I’ve got several freezers pretty much packed, so, now I’m pressure canning meats.
1 egg = 1/4 Cup.
But with egg sizes getting smaller it is probably closer to 5 = 1 Cup.
Just like canned tuna is smaller these days. In the 70s a small can was 7.5 oz and today they’re 5 oz and 2.5 oz is water. If you’re using an older recipe, the measurements will be all wrong.