Whites: Break and separate the eggs, one at a time, making sure that no yolk gets into the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.

Yolks: Egg yolks require special treatment. The gelatinous property of yolk causes it to thicken or gel when frozen. If frozen as is, the egg yolk will eventually become so thick it will be almost impossible to use in a recipe. To help retard this gelatinizing, beat in either 1/8 teaspoon salt or 1½ teaspoons sugar or corn syrup per ¼ cup egg yolks (4 yolks). Label the container with the number or yolks, the date, and whether you've added salt for main dishes or sweetener for baking or desserts.

Whole eggs: Beat just until blended, limiting foaming. Then pour into freezer containers, seal tightly, label with the number of eggs and the date and freeze.

To use frozen eggs: Thaw frozen eggs overnight in the refrigerator or under running cold water. Use yolks or whole eggs as soon as they're thawed. Once thawed, whites will beat to better volume if allowed to sit at room temperature for about 30 minutes.

Additional Resources:

http://www.ag.ndsu.edu/pubs/yf/foods/fnw616.htm