To freeze ....
You'll need .... a lightly buttered or sprayed muffin pan, small bowl, fork or whisk and eggs.
Break each egg into the small bowl and whisk lightly to break the yolk and mix. But don't beat the egg to much.
Pour each egg into one of the muffin cups and when it's filled put it in the freezer for a few hours, until they're frozen through.
When frozen they'll be darker and almost look cooked.
To release the eggs I have a bowl of very hot water to heat a large metal spoon and a piece of wax paper to turn the eggs out on.
Just let the spoon warm in the water and rub the bottom of the muffin cups with the back of the warm spoon. I work quickly so the water doesn't cool to much.
Some eggs will just fall out and you'll need to tap some of them out. They'll start to thaw a little but try not to let them thaw to much.
When they're all out, arrange them in a gallon freezer bag in a single row so that they can freeze hard again, that also keeps them from freezing together so that you can easily take out the amount you need. Once they're completely frozen again you can store them however you want.
They keep a very long time this way and are very easy to use.