What can I do with frozen eggs?
The best I can offer you comes from Functionality of Proteins in Food:


  The gelation of egg yolk can be partially reversed by heating after thawing.  This treatment improves the functional properties of proteins.  The stiffness of the gels obtained after frozen storage can be reduced by more than 50% and become pourable at 21° C by heating up to 45° C for 1 h.


Eggs don't actually start to set until you hit 63° C, so if I had previously-frozen eggs, I would heat them as the above paragraph suggests.  Just be very careful not to use too much heat.

You won't get perfect eggs, but they'll be edible.