Older eggs get a very runny watery "white / albumen" consistency as opposed to a fresher egg. A fresh egg generally speaking has a much more jelled albumen in consistency. Thus, most likely giving it more insulated properties to cold temps.

Penned commercial birds often get the run all over the frying pan effect when broken apart. Free range birds rarely do that, and the yolks are far more dark orange.

I am going with an older egg or one that its albumen had not developed the same insulated " jelled like "quality due to its diet or health complications in the hen.

I have eaten many froze eggs while camping/trapping. As was said just peel and drop in a skillet. They thaw and fry up just fine. If in your fridge turn the dial back a bit.

HA!, Not sure about all that. I know when your ice fishing and the beer starts to slush up, the part that's unfrozen is the booze! Makes for a treat!

If you got fresh eggs, wipe em off a bit. dont wash them. Just wash them right before you cook them. They will keep for weeks. No fridge needed. Just put them in a bowl of water to wash them. If you get a floater toss it.