Frozen raw eggs can be thawed, cooked, and safely eaten within one year of freezing. Cooked eggs can be frozen, thawed and reheated within 3 to 6 months of cooking.
When frozen and then thawed, egg yolks gelatinize and take on an unappealing texture. To avoid this, Incredible Egg suggests two preparations. The first is to crack the shells and beat the eggs until just blended, pour into freezer containers, and date them. The second option is to separate whites and yolks, freezing the whites as they are and beating the yolks with either 1/8 teaspoon salt or 1 1/2 teaspoons of sugar per four yolks. Label them as having sugar or salt so it's clear to use for sweet or savory dishes. To thaw, leave in the refrigerator overnight or thaw under running water.
Cooked eggs can be thawed successfully if cooked completely through and then left to cool completely before putting them in the freezer. These can be cooked directly from the freezer, although for best results Can You Freeze suggests thawing overnight in the refrigerator, then heating in a covered dish or pan.