Yes, you can!

Freeze eggs, that is. And thanks for asking. When young hens are laying a lot -- like an egg a day for four months or so, and you have a number of said young hens, the amount of eggs can exceed your eating capacity unless you are outrageous devotees of meringues, custard, and lemon curd.

They keep very nicely and I've discovered that 6 eggs fills a 12-cube ice cube tray perfectly. Then you pop them out, and put them in a freezer bag, and when you want to cook, you take out two per egg in a recipe and let them thaw (or if you're in a terrible hurry, say your children are perishing form hunger? you can put them right on butter in a hot pan. They melt and cook.)

Muffin tins hold 2 eggs per cup nicely.

Some cookbooks say to add 1/2 teaspoon of salt per egg before freezing for savory, and the same amount of sugar for sweet, but it doesn't really matter. Do it if you're organized or it appeals to you.

Now I'm off to the park and maybe I'll complete yet another diamond on my sweater! Odd, though, now I'm not spinning so much. Go figure.