I have never had that happen (knocking wood) but I found the following:

How To Freeze Eggs

Eggs can be frozen, but not in the shell!

It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label.

As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.

Following are some easy instructions for freezing eggs:

Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.

Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.

Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.

Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.

Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.

Egg Conversions:
These approximations are based on a large (2-oz) egg.
Other egg sizes may be more or less than the amounts listed below.

Whole Eggs
3 whole eggs = 1/2 cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons

Yolks
6-7 yolks = 1/2 cup
1 yolk = 1 tablespoon

Whites
4-6 whites = 1/2 cup
1 white = 2 tablespoons

Dried Eggs
1 egg = 2 tablespoons egg powder + 2-1/2 tablespoons water

I would portion them out in small freezer bags and then put them in a large zip freezer bag. Good Luck!

Alexa

I freeze eggs every year; we have our own chickens that lay way more eggs than we can use in the summer, but this time of year is a different story; we've gotten 1 from 5 hens over the last 3 days. I usually gently scramble a dozen eggs, add a dash a salt, then ladle equally into a 12 hole muffin tin. Freeze till solid, than pop out and put in a plastic bag. We'd be lost without our yellow "hockey pucks!"

Kathy

Or since tis the season you can...

Whisk eggs in a large pan. Blend well. Slowly Add 1 gal whole milk, 1 3/4 cup sugar and 3/4 teaspoon of salt. Blend well.

Heat on low heat stirring constantly till mixture reaches 145ðf being careful not to cook it (about 20 min) and mixture coats spoon.

Remove from heat. Add 3 cups Irish Whiskey (spiced rum, bourbon, etc), three tablespoons of vanilla and 1 1/2 teaspoons ground nutmeg. Mix well and chill. When you are ready to serve whip two and a half pints of heavy cream and fold in chilled mixture. Garnish with some grated nutmeg and enjoy some eggnog.

I know you can freeze the yols... but that's not your situation. DO know that if eggs freeze whole... could crack if really fresh... no air pocket in end. Also know that the yolk from a frozen egg, if solid... gets a bit alien?!? Kinda rubbery... found this out when temp in apartment fridge went a big haywire.

Totally with you to NOT just toss them. Might run thru a sieve... just the thought of bits of shell makes me wanna GAG!?! You can then measure out and freeze for future omelets or baking... can get a liquid measure equivalent by googling, I imagine... 1 cup = X eggs!?!

You could also go ahead and make a couple of things with the eggs that freeze well.

Mini quiches.
Bread pudding.
Breakfast burritos.

Deanna

Pound cakes come to mind.

My DW is dying for me to try the "Eggie". I might as well break a few and see how it works.

However, I think Ian's suggestion will be just what the Dr. ordered tomorrow!

I vote for Ian80's recipe!!