I avoid freezer burn by vacuum packing my eggs. I have an older Food Saver that I can control the amount of negative pressure in the bags so as not to burst the eggs. I also cure my eggs with salt to keep them firmer. I let them dryout a bit prior to packing (I like the egg surface tacky). If you use pro-cure just let the eggs set out and dry out a bit (even 2-4 days if necessary). If you use borax pack the eggs in 3-4" long clusters and pack in more borax to aid in drying out. This winter I've caught fish with eggs packed in June of 1996. The secret is removing as much oxygen as possible from the packing media. I've heard of guys lighting a piece of paper in a jar (jar stored eggs) and putting the lid on as another way to remove the oxygen. Good luck. Email if you need more details.