Thanks. I hadn't considered the effects of taking them in and out. (Fortunately, I rarely take the carton out for long; if a recipe calls for eggs at room temperature I take out just the number I need.)

It's odd that we Americans are willing to wash our produce -- which, for root veggies at least, have also been sitting in some amount of shit -- but we expect our eggs to come already washed. I've never seen unwashed eggs to the best of my knowledge, so I don't know how much we're talking about, but washing an egg before cracking it into a pan or bowl doesn't sound like a big deal. I guess somebody's worried that some people won't wash them, get salmonella, and sue?