When eggs are frozen, the yolks undergo a change of texture–they get thick and gummy; some would say gel-like. There are many recipes that would suffer from this change of texture, so you're better off just buying as few as you need. Commercially frozen eggs have a great deal of added salt or sugar, which obviously has it's own affect on flavor. For more tips on freezing foods, see our Fill-Up-Your-Freezer Storage Guide.
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