yep-- they don't refridge them over in Europe. Just make sure you write the date on the egg so it doesn't sit around too long. I just use a pencil to write the day, then I can use the oldest eggs first.
Awhile back I read here on BYC that an egg left on the counter ages one week for every day it's left out.
errr... if a week were true, I and my entire (large) family would be dead. It all depends on where you keep them. Mine are kept in a cool part of the basement, anyone that buys them from me knows that, if they aren't comfortable with it, I will refridgerate a few dozen, but most of my customrers agree. The ones I keep in my kitchen for immediate use are not near the stove or oven, but it's not cold either. I find they are better to cook/bake with. If I am going to make merangue or something I pop them into the fridge overnight first. Even my kitchen eggs keep for a couple or three weeks easily, but that is a very rare thing they stay that long. I don't wash the bloom off either. If they need it I give them a quick wipe with a paper towel, really dirty owash just before I use them, but not sooner. This is all my choice, but if they're gathered promptly and kept cool, I have no trouble.
oh yes, I use them myself much longer, if they're kept cool, but only sell the newest ones. If there's any question in my mind, I 'float' them to see. You put them gently in a bowl of water, if they sink directly to the bottom and lay flat, they're excellent. if they sink then tip on one end, they're very good if they rise at all off the bottom, they're ok if they float mid way, they're on the verge, of bad, I either cook and feed back or would feed to a dog if they float to the top, ICK
