You bet you can! There are rules to doing so, though. And, then there are also rules to using frozen eggs in place of fresh eggs. Ah...so many rules!
Regarding freezing eggs:
- Use only clean, fresh eggs.
- Frozen eggs, if stored properly, can be kept for up to 1 year.
- For whole eggs, beat until they are just blended, then pour into freezer containers that seal tightly, label with the number of eggs and the date and freeze.
- For egg whites - make sure no yolks are in the whites, then pour the whites into freezer containers, seal tightly, label with the number of whites and the date, and freeze.
- For easier measuring and thawing, try freezing each white in standard ice cube tray, then when frozen solid, transfer to a freezer container.
- For yolks, you need to give them special treatment otherwise they will turn very thick and gel-like when frozen. Once if you've added the necessary "extra" (see below), put the yolks into a freezer container, label with the date, number of yolks, and whether you added salt or sugar. Freeze.
- If you plan to use the yolks in "sweet" recipes, beat in 1 1/2 teaspoons sugar per 4 yolks.
- If you plan to use the yolks in "savory" recipes, beat in 1/8 teaspoon salt per 4 yolks.
Regarding using frozen eggs:
- Thaw the eggs overnight in the refrigerator or under cold running water.
- Use whole eggs or egg yolks as soon as they are thawed. Thawed egg whites will beat to better volume if allowed to sit at room temperature for about 30 minutes.
- Do not re-freeze thawed eggs.
- The American Egg Board recommends the following substitutions when using frozen eggs:
- 2 tablespoons thawed egg white for 1 large fresh white
- 1 tablespoon thawed egg yolk for 1 large fresh yolk
- 3 tablespoons thawed whole egg for 1 large fresh egg