That's a good idea! I've hesitated in the past because I've never been really comfortable with discarding food. I always make too much so eat leftovers a lot. All the news about contaminated eggs made me leery of raw egg yolks. But now I've access to free range eggs that I think would be safer than the store bought kind and I can learn to restrain myself quantity wise.
The old timers never refrigerated eggs.. They stored them for up to 30 days on the counter. But these were fresh eggs.
You have no idea how old the eggs you buy at the store are.
You have a sell by date but is it 2-4 or 6 weeks out of the hen.
A fresh egg will have a high bright yoke...if the yolk is flatish when it goes in the skillet..it’s old.