The very best way to store fresh eggs from your own chickens is at room temperature. Really! When eggs are laid they’re covered in a protective coating called a bloom. Egg shells are naturally porous; air, water, germs, and smells can enter the shell. But the bloom seals the egg and blocks bacteria from entering, keeping the egg fresh and safe. However, when you chill an egg, the yolk and white inside do what all chilled liquids do: they expand. This essentially “breaks” the bloom, allowing bacteria to get in. So your eggs are better off on the counter than in the fridge. This is normal in Europe and most other countries, where they don’t even refrigerate eggs at the store.
You should also store eggs with their pointed end facing down. The blunt end of the egg contains an air sac, and storing with the blunt end down will cause the air sac to move. Keeping the air sac at the top prevents it from rupturing and introducing bacteria. It also keeps your yolk centered – which is only important if you’re making deviled eggs and want them to look just right!