Found this info:
Freezing Eggs: Whole eggs cannot be frozen, of course; otherwise they would expand and explode, but once out of their shells, they freeze well, ready to be used in a variety of recipes.
Crack each egg carefully and pour the whites into one dish and the yolks into another. Once you have separated them all, the whites can be poured into one ice cube tray, while the yolks go into another. The reason for separating them in this way is that recipes used later may require either whites or yolks. It’s also easier to work out how many eggs are involved: two white cubes and one yolk cube are equivalent to one whole egg. A further refinement is to divide the cubes into ‘savoury’ and ‘sweet’. Those that are destined to be used in savoury dishes should have a little salt added, while those that are to be used for cake making should have a sprinkling of caster sugar added. The reason for doing this is that when the cubes are subsequently defrosted, they are less likely to be sticky and have a skin on the top.
The defrosted eggs can be used for any recipe that requires eggs, although omelettes and soufflés may not rise as much as they would with fresh eggs. Alternatively, you could make pickled eggs, custards, quiches, cakes, meringues
Kate