Raw yolks from old eggs—should I worry? (possibly urgent)
Making a Caesar dressing; thought the eggs had reached the coddling point, but no.
I've had the eggs for at least 2 weeks, and they're just regular supermarket eggs.
I am about to poison us all? Should I toss it and start over?
Lord knows how old some of the eggs we've all eaten from American supermarkets. When I was growing up there were no "sell by" or "consume by" dates so they could have been from an earlier year for all I know.
They are no more dangerous than they were when you bought them. Bon appetit!
The major theoretical danger with eggs is salmonella. The eggs either have that or they don't--and they are massively likely not to have it. The time they spent in the fridge is unrelated to that danger.