Pictures of eggs that were frozen on 10/30/16. I used the last two today for pancakes. After mixing with the oil and milk, they seemed no different than at the same point with fresh. Took this picture today since I hadn't taken one of the six I used to make omelettes on Jan 1.
Thawed in the refrigerator in a bowl (it was in a ziplock), no "assistance" to speed thawing.
After mixing with a fork. There are some "globules" at first and is a bit thicker than fresh eggs. No globules today but I used a whisk, not a fork.
The front of the stove is a wee bit lower than the back so fresh eggs run toward the front and I have to use the spatula to keep them from getting too thin in the back or running into the grease gutter on the right side. These didn't, I had to spread them some after pouring them on with a measuring cup.
When asked, the 3 people eating them (including me) could tell no difference from the ones made with fresh eggs the week before.
Verdict: I will be freezing more eggs next fall. I have no frozen eggs left and only 8 fresh in the fridge dating back to the beginning of December. Going to have to squeak by with those until the girls start laying again. Unless they start soon, Sunday breakfast will be pancakes or waffles as they use fewer eggs per person.