I've had a lot of eggs freeze over the years, but I've never had black streaks. I usually just pop any frozen ones in the freezer if they've cracked the shell and I use them for baking or scrambled eggs, or for the dogs.
I've thawed them and fried them, and I didn't notice much difference, so it's a fine method to preserve them, but I've found that a clean egg with the bloem can keep for a few months on the counter.
I have frozen eggs the last few years. I crack a cup worth which is usually 3 to 5 eggs. I add a little salt and mix lightly. I mostly use these for scrambles or quiche type (have to call them egg bakes so husband will eat🙄). One thing that improves the texture for us is to add one fresh egg at the time of cooking.
I have never run into the thing with the black streaks. Sounds pretty unappetizing!
If you are trying to keep eggs just for a month, I would think you dont need to worry about freezing them. The refrigerator should be fine. I hold them for that long all the time.
I only freeze some because I am putting my flock's eggs aside in October to use when I only get an egg or two a day in January and February. If I dont hide some in the freezer, they get used too fast. Like yesterday: I ate two, baked with a couple and my husband ate 6🙄. We only got 4 eggs in to replace them. I have to hide some.
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