They should be fine to use. Funny they didn't explode or at least crack when they froze though.

Just in case you want to freeze leftover fresh eggs intentionally, here are some ideas:
To freeze egg yolks or whole eggs, break them into a bowl and stir them gently (so you don't incorporate air).  As the yolks tend to go lumpy when frozen, add salt, sugar or corn syrup - depending on whether you'll use them later for a sweet or savory dish.  
Use 1/2 teaspoon (2mL) salt for every 1 cup (250 mL) yolks or whole eggs.
or Use one tablespoon (15 mL)sugar or corn syrup for every 1 cup (250 mL) yolks or whole eggs.

Egg whites alone require no additives.  

Use an air-tight  freezer container that allows some room for expansion.  Your refrigerator freezer, may not be cold enough, eggs should remain at 0 degrees F  (-18C).

You can also freeze eggs in small quantities so that you can use just what you need.  Just adjust the proportions given above.  Thaw the frozen eggs in the refrigerator, and use them in dishes in which they'll be thoroughly cooked.  

Useful stuff - I always like stockpiling when I find a bargain.   But surely they are going to turn a not very nice color when you freeze them ??  Although I don't suppose that matters.