Have you noticed that the eggs in markets are not refrigerated? Freshly laid eggs will keep up to three weeks out of a fridge and still be completely fresh.
If you put them in the fridge, the three weeks get extended to five weeks, but since we have a regular consumption, our eggs are never more than two weeks old.
What’s the point? The main point is that there are many occasions where you need room-temperature eggs, particularly if you are making emulsions such as mayonnaise and sauce hollandaise, where the egg temperature is critical to the success of the recipe. Plus it frees space in the fridge.
And those horrible egg-holder-plastic thingies just annoy me.