This is a question with answer options. Goal: To keep eggs on hand without them getting spoiled.

Which of the following methods is more reasonable for accomplishing this goal?

Options:
(A). Eggs can be frozen without any change in taste or texture. Crack them into dinner trays for easy portioning and thaw them at room temperature as needed.;
(B). Eggs can be frozen without any change in taste or texture. Crack them into ice cube trays for easy portioning and thaw them at room temperature as needed.;...I think the answer is
(B).