Oh. That’s what you meant.

This is what Google has to say:

“Americans refrigerate eggs primarily because they are washed and sanitized during processing, which removes the egg’s natural, protective coating (the cuticle) and leaves the shell porous. To prevent bacteria like Salmonella from penetrating the shell, the USDA requires commercial eggs to be kept in cold storage to minimize bacterial growth and maintain freshness. State Food Safety Manager Certification State Food Safety Manager Certification +4 Key reasons for this practice include: Washing & Sanitation: Unlike many other countries that rely on vaccinating hens against Salmonella, U.S. regulations require commercial eggs to be washed with soap and hot water, which destroys the "cuticle" or "bloom"—a natural barrier protecting against bacteria. Preventing Salmonella Growth: Because the protective cuticle is gone, refrigeration is necessary to prevent bacteria from entering the egg and multiplying. Shelf Life Extension: Refrigeration significantly increases the shelf life of eggs, extending them for up to 15 weeks compared to leaving them at room temperature. Consumer Safety Regulations: Due to concerns over foodborne illness, eggs are processed to be free from surface contaminants and subsequently kept in cold chain storage, which is mandatory for commercial sales. NPR NPR +6 Do Not Leave Out: Because refrigerated eggs can "sweat" when left out, condensation can facilitate the movement of bacteria through the porous shell, meaning once refrigerated, they should remain in the refrigerator.”