Freshly laid eggs have different baking properties than older supermarket eggs.
Because egg whites thin with age, some bakers theorize that the weakened proteins of eggs even a few weeks old can stretch more than those from just-laid eggs, leading to cakes that rise higher and have a softer, more tender texture than cakes made with the freshest eggs.
To test this theory, we made our Fluffy Yellow Layer Cake with 7-week-old supermarket eggs (we determined their age by the date on the carton) and eggs from a Vermont farm laid a few days before. Any differences we found were slight. The cake made with store-bought eggs dissolved a little more quickly on the tongue, and the cake made with the farm-fresh eggs was a little more “toothsome.” But only a few tasters actually detected these variations in texture. Did one cake rise higher than the other? No.
The bottom line: When baking, egg age doesn’t matter. Whether laid this morning or last week, the eggs (and their respective proteins) will not affect your cake’s rising or texture.