I typically leave eggs on the counter until I can fit more food in my fridge.
Most grocery store egg brands are washed with 110o to 120oF water and sprayed with a sanitizing solution to reduce salmonella risk.
Some are pasteurized, which heats the eggs to 140oF to destroy microorganisms inside and outside the shells.
The technique eliminates most microorganisms on egg shells, but it also removes their natural covering, leaving them porous and more vulnerable to dangerous pathogens in the grocery store or kitchen.
This makes it easier for the eggs to perish at room temperature, thus the USDA requires that they be cleaned and refrigerated.
Keep refrigerated eggs cold. Sanitized eggs must be refrigerated within two hours.