We buy our eggs from our farmer neighbors, who keep laying hens in a large chicken coop by the side of our house. These eggs are so fresh that they're often still warm when we get them. Each egg is different in color, texture and size, depending on the age of the hens, their diet, and the time of year. Young hens lay smaller eggs. Sometimes our neighbor warns us to handle them with extra care because the shell is thin and frail, and he'll need to add some calcium to the chicken's forage.
These eggs are never clean, but our neighbors have taught us not to wash them before storing them. In fact, eggshells (when they're intact, and come from healthy animals living in sanitary conditions) are coated on the outside with a cuticle, a protein-like covering, which helps protect the contents of the shell from dehydration, and from bacterial infection through the shell's pores. Washing eggs removes this cuticle, which makes it easier for bacteria to enter the egg.
Eggs must be refrigerated. In wintertime, we store our eggs in a basket hanging in an unheated part of the house (centuries-old stone houses are refrigerator-cold in the winter!), but in the summer we keep them in the fridge, stored in a sealed container to avoid possible contamination.
Just before we use our eggs, we wash them carefully. Health experts advise to use eggs within two weeks of the time they were laid, and to cook them thoroughly (and not to eat them raw).