The following information comes from the American Egg Board.
Eggs are perishable and must be stored in the refrigerator or freezer. When properly handled and stored, eggs rarely spoil. However, if you keep them too long, they are likely to dry up.
Refrigerator Storage: Refrigerate eggs at 40°F or less. Store them in their original carton on an inside shelf and away from pungent foods. The temperature on an inside shelf remains more constant than one on the door, which is opened and closed frequently. The carton keeps the eggs from picking up odors or flavors from other foods and helps prevent moisture loss.
Raw eggs that have been removed from their shells should be refrigerated in a tightly covered container. Refrigerated whole egg yolks should be covered with water to prevent them from drying out; drain before using.
Eggs in a Refrigerator (35°F to 40°F)
Raw whole eggs (in shell) will last 4 to 5 weeks beyond the pack date or about 3 weeks after purchase.