I wouldn’t advise it. You can read Here what happens to egg yolks when they are frozen. Yuck! You can freeze egg whites separately though.

I’m pretty sure I tried freezing eggs, and the yolk set up firm. Too firm for me to want to use them.

I know you disallowed other information, but, when I was a kid my mother kept farm fresh eggs in a non-self defrosting refrigerator for 6 months or longer. Eggs bought at the end of the season and stored in Styrofoam cartons – perhaps in the crisper – might get you through a holiday or two, at least.

Edit – I looked at @Kardamom‘s link, and I’m sure I’ve frozen eggs to no good purpose. When I was in college I experimented with preservation techniques, like freezing milk in ice cube trays for mac and cheese.

You can store eggs with no treatment at all for six months to a year (washed – six months, unwashed – a year) so there is no point in even considering any particular treatment.
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I don’t hesitate to buy 30 dozen eggs when they go on sale because I eat that many in about six months.

Thanks for the tip, @SmartAZ, but I actually can’t because of space considerations. Freezer I can do; not freezer, not so much.

Only accidentally. Sometimes some spots in my fridge will freeze water or eggs. They weren’t entirely frozen, just partly. I have fried those half-frozen eggs, and noticed no real difference once fried. Maybe not tasting particularly fresh, but I’m not even sure of that.