Never ...
Dotty, that's scary advice. If an egg was cracked into a frying pan straight from the fridge and cooked until it looks ok, the yolk might only be warm and might not have been heated sufficiently to kill any salmonella.
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You should store eggs at a constant temperature.
Putting them in the fridge door is the best way to ensure they *ARE NOT* kept at a constant temperature. The door is the warmest part of a fridge and you keep opening it. If you must insist on putting eggs in the fridge, put them near the back.
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Eggs also have a surprisingly long shelf-life (months, in fact). Always crack them in a bowl and test them with a simple tool ... your nose.