Definitely scrambled. If you freeze as-is, the yolks will gel and remain that way when thawed.
Your other option is water glassing rather than freezing, but that only works with fresh, unwashed egs (not store bought). Also be aware most recipes you will find on the internet are wrong! Proper waterglassing should use Sodium Silicate, not lime lye (Sodium Hydroxide).
Edit: Corrected - see below. Also, be aware that “lye” in older recipes can refer to any basic (as opposed to acidic) solution, and was more commonly potassium hydroxide leached from wood ash rather than sodium hydroxide.
Thank you - fixed!
Even more specifically, Calcium Hydroxide is “slaked lime” (also called “pickling” lime, as opposed to the even more caustic “unslaked lime” (Calcium Oxide)