Most eggs you buy in supermarkets have already been refrigerated for a good while--months, sometimes. You can easily tell by the amount of air inside the shell--eggs get dryer in cold storage; they don't start out with that air bubble.

How else do you suppose they keep the shelves filled with eggs, even during the chickens' molting season? (chickens don't lay during their molt)

Of course, lots of factory farms don't let their chickens molt, but that's only one of a great many inhumane practices that transpire in those critter concentration camps (a topic for a different thread, too)

But if your eggs have already spent weeks or months in industrial cold storage, another week in your own fridge isn't going to hurt them any.

JtT