Refrigerated eggs can usually be used for up to five weeks after the date of purchase. However, sometimes those fresh eggs go bad before they can be eaten. Eggs can be preserved for later use in recipes by freezing them. This process does not harm the egg; in fact, it actually preserves the egg's freshness.
Collect small, plastic containers with lids. Yogurt containers work well if the eggs are being frozen separately. If more than one egg is being frozen together, sour cream containers do the trick.
Crack the eggs into the containers. Add a pinch of salt to preserve each egg; a container with two whole eggs would get two pinches of salt. Stir gently but don't break the yolk or create froth.
Tear a square of plastic wrap off the roll. Pull it taut over the top of the plastic container. Snap the lid in place over the plastic wrap.
Write the date and number of eggs in the container on a piece of masking tape and stick it to the top of the lid. Put the container on a level surface in the freezer.
Thaw the frozen eggs in the refrigerator for about 12 hours when you are ready to use them. Use the eggs as soon as they're thawed completely so that they don't go bad.
It is not recommended to freeze more than four eggs in the same container. The salt in the eggs can affect the taste and success of a recipe. Make sure that the amount of salt in a dish is decreased if using frozen eggs.