So longs as things are kept COLD, there shouldn't be an issue. I have never heard that older eggs are better, but, in theory it makes a little sense to me. The egg shell, while nothing leaks out onto our fridges or what not, is NOT an airtight shell. As the eggs age, water is lost, a lot of the white is water. So a slightly dehydrated white might make a stiffer peak happen faster? I dunno. It makes sense in my head, but that isn't saying much. . . I think a LOT of weird things, but that's just me.
That's my story, and I'm sticking to it!
Welcome to the boards, btw!