The refrigerate-don't refrigerate thing is more about quality than about food safety.
Eggs age must faster in warmer temperatures. As an egg gets older, moisture evaporates from the white and is replaced by air. That's why the air pocket in an egg gets bigger the longer you store it. The white gets runnier & the membrane on the yolk gets thinner & more likely to break.
Studies show that eggs can lose as much quality in one day at room temperature as in 4 to 5 days in the refrigerator. In other words, the eggs that have been sitting in your fridge for a month are about the same quality as an egg that's been at room temperature for a week.
If you are going to use the eggs immediately--as a bakery or restaurant might, then refrigeration is not as critical as in a home where you might keep them for a couple of weeks.