Whole eggs can be frozen, but you have to "prepare" them first.
When our 5 children were still at home, we bought a large portion of our groceries at a huge warehouse place and frequently purchased 15-dozen eggs at a time. I used a lot of them to bake up an entire box of Bisquick into waffles and freeze for their breakfasts. Then I would freeze several batches of them in 3-egg quantities for use in baking. Most of my recipes called for 3 eggs, so it was easy to freeze them that way. Plus, if I needed a bunch to make scrambled eggs, all I had to do was take out as many "3" containers as I needed.
To freeze whole eggs, crack them into a bowl and gently stir with a metal or bamboo skewer until the yolks and whites are pretty nicely mixed. Don't beat. You don't want to make lots of air bubbles. Pour into your freezer container and place some plastic wrap directly on the surface of the eggs. Seal, label as to quantity and freeze for up to 3 months. Thaw in the refrigerator before using.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!