You can freeze them, but you will need to add a fresh egg yolk to them when you thaw in order to get the consistency to return to normal.
Cynthia is a trusted source on Bread/Baking.
Before you freeze them, be sure to whisk them together. Otherwise, the membrane turns sort of chunky in the freezing process. It's also a good idea to strain them once thawed, than go ahead with whatever you decide to make with them.
Try making custard with them
Custard, mayonaise, hollandaise, cake!
ice cream! if you don't have an ice cream machine the process can be quite involved but nonetheless fun! or creme brule.
Sabayon for all your friends.
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Well played. You deserve a cookie.
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