Dee,

I finally found your answer in a Better Homes and Garden book. This is what it says:

Eggs may be frozen at home quie easily, but it is important to use only high-quality freh eggs. For convenience' sake, freeze eggs in serving-size quantities.
Although egg whites freeze satisfactorily without any additives, frozen whole eggs and egg yolks become lumpy when thawed. To prevent this, add one tablespoon sugar or corn syrup or one teaspoon salt to each cup of whole eggs and two tablespoons sugar or corn syrup or one teaspoon salt to each cup of egg yolks. Sweetened eggs are suitable for desserts, while salted eggs can be used in main dishes.
To freeze eggs break the eggs into a bowl, separating yolks and whites, if desired. After stirring the eggs to blend (do not beat), strain them through a medium strainer or put them through a food mill. Add sugar or salt, if required, then freeze at 0o or lower in freezer containers leaving sufficient room for expansion. Eggs can be kept frozen for 9 to 12 months.
Frozen eggs should be kept solidly frozen until needed, then thawed in the refrigerator. Use promptly.
Hope this helps.


Marcell