US regulations require that eggs be power-washed, which removes all organic matter (and any harmful bacteria) but also strips the egg’s shell of its protective coating, thus rendering it more porous and open to contamination.
http://www.thekitchn.com/is-refrigerating-eggs-necessary-176617
/johnny
Yup. Also when warming, eggs “sweat” and any surface bacteria gets moistened and can enter the egg. If you get it straight from the chicken it should be fine. Otherwise keep them cold till you’re ready to cook and then let them get to room temperature.