Kathy had read somewhere that eggs could be frozen raw and then later thawed and used. I decided to do some experiments on what way works best to freeze them. I have tried separating whites and yolks into separate trays, breaking the yolks, puncturing shelled eggs and putting them in cups to freeze. A whites-only cube has thawed already and I cooked it - it looked a little watery and separated once it thawed. I had concerns but it cooked up and tasted just like a regular egg white! The rest of the results will follow.