In the UK, eggs have to be kept at room temperature by the retailer, rather than refrigerated. Some people will then store them in the fridge, and some not.
I never refrigerate my eggs -- but mine come from my own hens. I can tell you for a fact that a fresh egg will keep fine for at least four weeks, and up to eight weeks, at room temperature.
However, eggs lose moisture over time, and the white becomes much less firm. If you break a very fresh egg into the pan, the white will stay compact and tall. A stale egg will run and flatten out.
One thing also to consider is that a refrigerator is a very dry environment -- eggs would normally lose moisture much more quickly in the fridge. Am I right in thinking that eggs in North America have a waxed coating, because of keeping in the fridge?