Hi Ray,

They definitely can be frozen. Frozen egg yolks can be kept in your freezer in an airtight container for up to four months, just make sure you’re not freezing them in the shell. 

If you’re only freezing the yolks, we recommend beating them together and adding either ⅛ tsp salt (if you’ll be cooking with them later) or 1 ½ tsp sugar (if you’re baking) per quarter cup of yolks, which is about four egg yolks.

For best practices, mark your container with the date that you froze the eggs and whether you included salt or sugar in the egg yolks.