Crack all the eggs into a freezer safe container. (I use ice trays)
GENTLY and I do mean gently, stir the eggs together, breaking up the yolk. Stir as little as possible because the goal is to keep as much air out of the mixture as possible.
Add 1/2 teaspoon of salt to each cup of whole eggs (so you would add 1 teaspoon to a 2 cup batch). This step is optional, but I always do it because I heard it helps stabilize the yolk after thawing.
Label and stick it in the fridge for up to 6 months. These eggs can be scrambled, used in casseroles and other baking recipes. When you are ready to use them, thaw them in the fridge
NOTE: When using ice trays or muffin tins, a little hot water goes a long way. Simply take a casserole dish, fill with hot water and place your ice tray into it.
Allow it to sit for 2 to 3 minutes and your eggs will pop right out of those trays.