How do you freeze your eggs?
Sramble/mix, in my large mixer....then pour into quart FREEZER ziploc bags, by either half doz or doz (you can guesstimate, after a while).
Remove ALL air.
Lay flat on cookie sheet, freeze.
I’ve also poured into ice cube trays, but find the ziploc method works best.
I also freeze half and half and heavy cream. I pour into ice cube trays, freeze, remove, then vacuum seal. Lasts quite a long time.
I once bought several dozen eggs on sale but didn’t use before expiration date. So I cracked them, put in sandwich bags and froze them. When I thawed them out the yolks were like rubber—I was surprised. So now I beat 4-6 at a time with a half cup of milk. They thaw out fine—good for scrambled eggs or waffle batter. I freeze milk too when near expiration date and use in can soups or batters.