Raw eggs are supposed to be refrigerated when you're not using them, and should not be kept at room temperature for more than 2 hours.
The main concern is Salmonella, which can be deposited into the egg from the hen, during formation in the reproductive tract. Salmonella can't be detected by appearance, taste, or smell.
However if you're buying eggs from a local market, you have more leeway. If the eggs are chemical free and pasteurized, you can keep them on the counter for a few days without worrying too much. But if you plan on having them longer than that before using them, I'd suggest chilling them.