In Israel every egg is stamped with date and origin. (Unstamped eggs are frowned upon, though some folks eat ‘em.) Always thought that was an excellent idea. The eggs there are noticeably more flavorful, fresh-tasting like they tasted when I was a boy on a farm... And rarely refrigerated.
Emeril Lagasse has always advocated checking your egg cartons before buying. Not for cracked eggs but for the date stamp to assure freshness. I guess that won’t matter much anymore.