I keep the eggs I use for my own personal kitchen baking on the counter (no more than a dozen at a time though as that seems to be about how many I use for baking in a two week period); I think my cakes and breads are fluffier when I use room temperature eggs. I keep our eggs for scrambling, frying, and boiling in the refrigerator simply because I wash them to save myself time in the mornings (mornings are busy enough around here!).
All eggs that are for my customers are washed, dated, and immediately put into cartons in the refrigerator. These should therefore be kept refrigerated once you receive them from me.
I’m sharing this article for those of you who have your own chickens and can therefore decide if you will refrigerate your own personal eggs or not. I found this article fascinating!