Can old eggs affect my Creme Brulee? I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs.

Now I thought I could either  take advantage and whip up a Creme Brulee.

My question is, do old or near old eggs have any sort of positive or negative impact in the cooking process... meaning whipping, baking, serving, eating the Creme Brulee?

Please keep in mind: I have little experience in cooking.
As long as the eggs aren't expired you should be fine. I've made creme brulee many times with both fresh eggs and not so fresh with similar results.