Pola

With older eggs, cook them properly through, whites and yolks firm, and leave the runny yolk idea for fresh ones. Skip raw entirely.

And be stricter than you would be for yourself if you are feeding children, anybody pregnant, older relatives or somebody with a weakened immune system. The ten-days-past egg that is fine for you is not a bet worth making for them. Hard-boiled ones keep about a week in the fridge once cooked.

One bad egg in a shared bowl ruins the whole bowl, and with eggs this small you will have cracked six before you smell it. The separate bowl is not fussiness, it is the thing that stops one egg costing you the batch.