Raw eggs in the shell should not be frozen, but raw egg whites can be safely stored in the freezer for up to 12 months. Egg yolks and hard-boiled eggs do not freeze well.
In the refrigerator, raw eggs last anywhere from 3 to 5 weeks and hard-boiled eggs are good for up to 1 week. If a cook separates the egg whites from the yolks, each should be promptly refrigerated and used within 2 to 4 days.
Egg substitutes often survive in the freezer just as well as raw egg whites. Unopened liquid egg substitute can be frozen for up to 12 months and frozen egg substitute lasts for the same amount of time. After thawing an egg substitute it should be used from 3 to 10 days after thawing if opened and if unopened, can make it until the 'use-by' or 'sell-by' date.