Many years ago when all 5 of our children were at home, Buck and I used to buy eggs in 15-dozen cases.
Knowing how many eggs I used when I made scrambled eggs, I would crack that many eggs into a Tupperware container and stir them until they were fairly uniformly mixed. Seal them and freeze them for a month or two.
I would also do the same thing with eggs for various baking recipes. Usually in 2 or 3 egg lots because most cakes and such use eggs in those quantities.
I froze whites and yolks separately in the same manner. Never had any problem with any of the eggs. My only REAL problem was remembering to thaw them out in the refrigerator with enough time to use them in a recipe. That was my fault, not the eggs' fault.
One thing I noticed that when the eggs were thawed out, they seemed a bit thicker but they cooked up the same way as fresh ones.
Just my two cents' worth.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!