5 egg yolks, 2 weeks old, in a ceramic cup, covered with plastic wrap (no water).
I got sick (not from the eggs!), I'm better, they look "fine", and thinking of making a little Meyer lemon curd to use them up. I know they can get dry. If that's the worse part, wouldn't straining the curd make it okay?
I have plenty of other eggs, and get fresh from free running chickens (something like that) every two weeks.
Would you just toss the yolks, and not "waste" the sugar, butter and lemons? Would you use for something less "egg-centric"?