Eggs can be frozen successfully, but separately.
For whites, make sure you label how many there are in each container. Leave whites to thaw naturally. They are ideal for making meringues: allow 50g caster sugar per white and proceed as normal.
Yolks should be covered (in a container with a lid) and will keep for 4-5 weeks. Defrost and use yolks as normal in sweet and savoury dishes.
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