Yes. Thoroughly mix the yolks and the whites but do not whip in air. To prevent graininess in the yolks, add 1 1/2 tablespoons sugar, 1 1/2 tablespoons corn syrup OR 1/2 teaspoon salt per cup whole eggs, depending on intended use. Package, allowing 1/2-inch headspace, seal and freeze.
The egg mixture can be frozen in ice cube trays. Measure 3 tablespoons of egg mixture into each compartment of an ice cube tray. Freeze until solid. Remove frozen cubes and package in freezer containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equals one whole egg.
Reference: So Easy to Preserve, University of Georgia Cooperative Extension Service
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