A Little Eggstra on Eggs

Did you know you could freeze eggs?
I didn't! I have sooo many eggs that I have been supplying all my friends with fresh chicken eggs. No one buys fresh chicken eggs because everyone in town has chickens. According to this book "Stocking Up" by the staff of Organic Gardening and Farming you can.
Freezing is the only way to keep eggs safely at home for more than 2 weeks. Eggs, both fertile (when you have a rooster, Whoop Eyeee! :) and infertile (When there is no man of the house :(
will keep as long as 6 months in the freezer, if you prepare and pack them properly. the rule for selecting the right food for freezing applies for eggs just as it does for fruits and vegetables: Choose only the very freshest. Eggs even a day old or two should be stored in the refrigerator and used within a relatively short time, as recipes call for them.
Freeze only just gathered eggs.
Eggs in their shell expand under freezing temperatures and split open. For this reason, they must be shelled and stored in appropriate containers.
If you are storing eggs in rigid containers, leave a little head space for expansion. you can separate the white for the yolk and freeze each separately, or you can store the eggs whole. If you are freezing egg whites alone, they can be frozen as is, in airtight containers. for convenience, pack as many egg together as you will need for your favorite recipes. You can them thaw and use a whole container of egg whites at one time. If you are packing yolks separately or are packing whole eggs, you will need to stabilize the yolks so that they won't become hard and pasty after thawing.
To do this, add 1 teaspoon of salt or 1 teaspoon of honey to each cup of yolks. Twelve yolks make up 1 cup. Break up the yolks and stir in the salt or honey. Of course, it is necessary to mark on the container whether salt or honey was used as the stabilizer so that you won't ruin recipes by adding more salt or honey than you had intended.
If you are packing your eggs whole, you will also need to stabilize them with salt or honey. Add 1 teaspoon of salt or honey to each cup of whole eggs. There are about 5 whole eggs in 1 cup.
Scramble the eggs with the salt or honey before packing and freezing. Whole eggs can be packed together in one container, or they can be packed individually by using a plastic ice cube tray. To pack eggs separately, measure 3 tablespoons of whole scrambled eggs(which equals 1 whole egg) into each separate compartment of the ice cube tray.
Place the filled tray in the freezer, and when the eggs have frozen, pop them out and store all the egg cubes in a plastic bag. By doing so you will be able to take from the bag and thaw just as many eggs as you need at one time. Eggs should be thawed completely before using. they thaw at refrigerator temperatures in about 9 hours and at room temperatures in about 4 hours. If frozen properly, thawed eggs have the taste, texture, and nutritional value of fresh eggs and can be used successfully in all recipes calling for eggs.
To make up 1 egg from separately frozen whites and yolks, measure out 1 Tablespoon of yolk and 2 tablespoons of white. Eggs should be used soon after they thaw, as they deteriorate rapidly.