My chief concern is any form of "cleaning" will likely remove the bloom, thus exposing the egg to outside bacteria. So I'm either all in or all out. I store eggs as collected in the pantry until I'm ready to cook or refrigerate. Then I use an egg brush and hot water to thoroughly clean them and in the fridge or pan they go. Eggs I'm going to sell go into a wine fridge that I have dedicated to them. Many of my customers would prefer unwashed/un-refrigerated eggs, but I'm just not willing to take the risk of fines etc...