Eggs – Is it better to wash eggs before refrigerating

The exterior coating on an egg is known as the "cuticle". It helps to protect the (porous) shell and minimize moisture loss, but it eventually breaks down as the chick matures and prepares to hatch.

The reason that eggs in the US are typically sold under refrigeration is because they are washed with warm water and detergent to remove the large amount of bacteria that are deposited on the shell while being laid. Once the cuticle is removed the egg becomes more porous.

Most bakeries that are using whole eggs will typically keep several flats out at all times to have them at room temperature. Eggs will store better and longer in the refrigerator but if being used frequently and fairly quickly, they can also be left at room temperature. Howard McGee in On Food & Cooking says that egg quality deteriorates as much in one day at room temperature as it does four days under refrigeration.

The USDA, generally on the very safe but a bit paranoid end of the spectrum, says:

After eggs are refrigerated, they need to stay that way. A cold egg left out at room temperature can sweat, facilitating the movement of bacteria into the egg and increasing the growth of bacteria. Refrigerated eggs should not be left out more than 2 hours.

(They also say some very sad things about Easter egg hunts.)

So if you're being strict, three days would be way too long. In reality, you'd probably be okay. The chances of getting salmonella are definitely higher, but are presumably still small (though I can't say exactly how small, of course). Personally, given the price of a dozen eggs, I'd probably play it safe.

Another answer mentions that in the UK eggs are stored at room temperature. That's true in quite a lot of places, but I'm guessing that they've avoided the large temperature swing issue mentioned by the FDA, so if your friend's eggs were refrigerated in the store, the situation's not quite the same as in the UK.