• Break an egg out of its shell into each indention of the muffin pan. Add 1/8 teaspoon salt to each whole egg. Whisk each egg carefully with a fork to break up the yolk until just beaten.
• Place the muffin pan in the freezer to completely freeze the eggs.
• Remove muffin pan and transfer each frozen egg from the muffin pan and place it into a zip top freezer bag that has been labeled with the date. Roll the zip top bag to remove as much air from the bag as possible and close. Return the bag and the eggs to the freezer for up to one year.
• To use a frozen egg, remove the number of individual frozen eggs you need from the zip-top bag and place it in a bowl (or bowls) in the refrigerator overnight to thaw. Then use immediately.

Freeze Whisked Whole Egg:

• Crack eggs into a bowl (up to 12 at a time) and whisk lightly until blended—don't overbeat to avoid air bubbles. Add 1/8 tsp salt per egg to prevent gumminess (or sugar for desserts; label accordingly). Pour into muffin tin cups (1-2 eggs per cup) or ice cube trays (3 tbsp per cube = 1 egg). Cover with plastic wrap and freeze solid (2-4 hours or overnight). Pop out frozen eggs and store in a dated freezer bag. Squeeze out air and seal.