Whole Eggs: Mix the yolks and egg whites together. Then, pour the egg mixture into an ice cube tray, and freeze. Two cubes is the equivalent of one whole egg.
Egg Yolks: To prevent thickening, stir in half a teaspoon of salt (or one and a half tablespoons of sugar, if the eggs will be used in desserts) for every one cup of yolks. Pour into ice cube trays and freeze. One cube is the equivalent of two egg yolks.
Egg Whites: No special prep is required. Just pour the whites into an ice cube tray, and freeze. One cube is the equivalent of one egg white.
More Cube Equivalents:
2 cubes = 1/4 cup
4 cubes = 1/2 cup
6 cubes = 3/4 cup
8 cubes =1 cup
Using Frozen Eggs: Allow eggs to thaw in the refrigerator for a day before using.
Eggs will keep in the freezer for up to a year.