Yes, eggs can definitely be frozen. Egg yolks should be stored in an airtight container in the freezer for up to four months, but be sure not to freeze them in the shell.
If you’re freezing just the yolks, beat them together and add either ⅛ tsp of salt (for later cooking) or 1 ½ tsp of sugar (for baking) per quarter cup of yolks, which is about four egg yolks.
For best results, label your container with the date of freezing and whether you added salt or sugar to the yolks.