@Percheron chick Woah! That's terrible!! I wonder if it had to do with them being goose eggs? Because I've heard of a lot of people freezing chicken eggs and they didn't seem to experience the problems you did with freezing the goose eggs?
I've encountered odd-textured yolks in eggs that froze. I also read about it years ago, in a book on raising chickens. I find some internet articles that talk about it, too.
Here are a few example articles:
https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-freeze-eggs
https://www.peteandgerrys.com/blog/how-to-freeze-eggs
https://www.thekitchn.com/can-you-freeze-leftover-egg-whites-amp-yolks-243385
They all say pretty much the same thing:
--whites freeze just fine
--yolks go weird, unless you scramble them with the whites or add something to them. The "something" is often salt, but I've also seen mentions of sugar, honey, or corn syrup.