Label package with quantity and amount of sugar or salt added. Stir yolks with a fork to break them. Add two teaspoons sugar or one teaspoon salt for each cup of egg yolks. Package, leave headspace, seal and freeze. Label package with quantity and amount of sugar or salt added.
Strain whites through a sieve.
Freeze without stirring. Do not add sugar or salt. Package, leave headspace, seal and freeze. A convenient method of freezing whole egg mixture is to measure 3 tablespoons of egg mixture into each compartment of a clean ice tray. Freeze until solid.