Say, for instance, that I have too many eggs and I don't want to waste any. Can't I crack them open, beat somewhat to mix the yolks and whites then freeze it like that? I remember working for the food service in college and they always used liquid eggs, kept frozen which you'd have to thaw the day before, and they were used to make the scrambled eggs. I don't know if anything would have to be added to the eggs to be able to freeze them. Anyone know? Also, now I'm reading about molting which I didn't consider, so if I'm going to have a long dry spell with no eggs, then maybe it would be a good thing to hold back some frozen liquid eggs for those times.