Some winter days, the temps are so cold that eggs might freeze in the shell before you collect them. You might be wondering if you can still use them to cook with. The answer is yes, although their use may be limited. And the US FDA says you should not, although they are talking about storebought eggs. They say:
Shell eggs should not be frozen. If an egg accidentally freezes and the shell cracked during freezing, discard the egg. Keep any uncracked eggs frozen until needed; then thaw in the refrigerator. These can be hard cooked successfully but other uses may be limited. That's because freezing causes the yolk to become thick and syrupy so it will not flow like an unfrozen yolk or blend very well with the egg white or other ingredients.
But if you'd like to live on the edge a little, follow my advice:
First make sure they are clean. Because of the possibility of contamination through a crack in the shell, toss any eggs that are dirty.
Wash them really well, peel off the shell, and put the frozen eggs in a zip bag. Place the bag in a container of hot (not boiling, just hot tap) water, and let them sit for about five minutes. If you have time or are really impatient, you can keep changing the water or just let hot tap water run over the bag for a bit. I also like to smush the yolks through the bag with my fingers because they take longer to defrost than the whites, and this way I can help things along a bit.
Do frozen eggs work as well as fresh? Well, almost. I don't know if I'd bake a souffle with them, nor have I tried, but they certainly work fine as scrambled eggs or in baked goods.