Actually, frozen eggs aren't much different from non-frozen, the white is just a little more runny, similar to what happens to it after it sits a few weeks in the fridge (frankly, a fresh, frozen and then thawed free range egg probably STILL has a better quality white than a mass production egg from the grocery store).
I use them all the time when I get them in the winter. If they are cracked, I just rinse in hot water to clean, and shell them right into a bag or bowl. If I don't want them right away, I just pop into the freezer for later use.