A few years back we learned that freezing egg yolks whole in the shell thickened them. Jesse Mallgren from Madrona Manor was freezing quail eggs for a week, thawing them and then using the solidified yolks as an element in a dish. We messed around with the idea a bit with quail eggs. The result was a beautifully round firm raw egg yolk. Recently we revisited the idea with chicken eggs.
Because of the size difference we opted to freeze the eggs for a month. When we thawed them the white was thin, still somewhat frozen, and pulled cleanly from the yolks.
The yolk was firm with a slight pliability. They are easy to handle and now we need to explore the best ways to use them in dishes. The big question that arises here is why do the yolks thicken and the whites thin when frozen? More research is required to find out.