you must freeze eggs!!!!! my take is that I rather have them frozen than sitting in my fridge for months.
I buy a 5 dozen pack of eggs each time and use as much as I can when I have a baking project. The excess is separated and frozen. I don’t always add sugar to the yolks, but the amount is 1/2 tsp of superfine sugar per yolk. I follow that 1 yolk is 18.6 grams, and 1 yolk with 1/2 tsp of superfine sugar is 20.3 grams. Subtract this amount of sugar from your recipe. Obviously, if I am going to make carbonara, or other preparation where you don’t add sugar to the yolk, I don’t use my sugared frozen yolks.
Always thaw your whites and yolks prior to using.
If you don’t sugar your frozen yolks, then you should only use them in preparations where you will first beat the yolks with sugar, without any other ingredients (whites, milk, flour, etc). The direct and exclusive contact of sugar will re-emulsify the clumpy frozen yolks. This is my case with biscuit and genoise. I always re-emulsify the clumpy frozen yolks with some sugar first, then continue with the recipe steps.