Emilie of Freeze Happy, a blog devoted to freeze-friendly ingredients and recipes, enlightens us about freezing eggs. It's a handy option if: you bought too many and they're about to expire, you want to save the whites or the yolks after a recipe, or you don't live near a grocery store.
If you've decided you're not weirded out by freezing eggs, just crack them open, beat them up, and store them in a muffin tin. The little egg-sicles can be defrosted in the fridge. Note: Do not freeze them in their shells. Although, I feel like the third grade boy in everyone kind of wants to know what would happen.