I find this really helpful for a few situations. One is if I go to the farmers market and get a ton of farm fresh eggs that I can’t eat while they are fresh and need to freeze the leftovers. Most commonly I use this to freeze the remaining half of the eggs I’m using to make ice cream. When I use a dozen egg yolks to make a batch of raw cream ice cream I need to keep all those egg whites frozen until I find a good use for them (usually egg white & sausage frittatas or meringue).
