TLDR: European regulations force more stringent regulations on producers of eggs; therefore eggs are cleaner and you can store them for weeks without refrigeration.
IMHO they've also got a much nicer colour.
There is a cost to having free-range eggs. There's a cost to controlling egg-quality so they can remain unwashed, and unrefrigerated for days.
Now in the US, you can choose if you want to pay that cost and thus shop at different supermarkets that cater to your tastes. In the EU countries, you must pay the cost because its mandated by the government.
If you'd prefer blander food, that requires more refrigeration, and deeper cooking because its inexpensive... you can't make that choice. It's taken away from you by the government.
You might be on to something, that you should have the right to cheaper food, even if it notionally means poisoning yourself.
The problem is though that you are not always in a situation where you can make an informed choice. Even if all the necessary information is provided at the point of sale (an exhaustive list of the details of the production of the food).
You don't always consume at the point of sale: You may be buying sandwiches or be in a restaurant. Perhaps you could have regulations about the point of consumption having to declare all details there. I can imagine that becoming quite tiresome in Starbucks.
If you have that, how do you enforce it? How much do you spend? How much time do you spend updating these rules to cover all the new permutations that an evolving market produces every day.
Effectively this has what has happened with eggs in USA by transferring the cost of producing clean eggs onto stores and consumers who must now bear the cost of refrigeration.
There is an environmental cost to all this energy used as well, in storage and transportation. Then there is food wastage because these eggs spoil more easily. So it's not even all about "your" choice any more ...
By enforcing standards at point of production it drastically reduces the amount of red tape required to ensure consumers get a certain quality product.
Another example of the difference between the US and EU with regards to encouraging choice is labelling.
In the EU, food must be labelled for origin, and other factors. In the US, that's all option but if a food company does label, it has to meet strict standards as to accuracy of the label.
Do consumers care about GMO corn vs non-GMO corn? In the EU, the question is non-optional, you must label. In the US, the question is optional---some companies label themselves as non-GMO and charge higher prices, some do not label themselves anything and could be using GMO or non-GMO products.
http://blog.chickenwaterer.com/2013/03/influencing-egg-yolk-...
You can argue that it doesn't matter what chickens eat, and you could win. But I'd wager that to a great many people the quality of food does matter.
There is the spurious matter of the nutritional quality of the eggs as discussed here http://www.thekitchn.com/what-does-egg-yolk-color-actually-m...
"Some studies have shown, however, that eggs from pasture-raised hens can have more omega-3s and vitamins but less cholesterol due to healthier, more natural feed."
The point of the article is US consumers can't really choose what they're buying, because we are constantly, systemically lied to about the contents of our food purchases.
While I can't speak for all European eggs, you can store UK eggs for longer, outside the fridge, because they are likely to be significantly less dirty at the point of collection, the chickens they came from are less likely to be infected with salmonella, and because they are not subjected to a damaging process (washing) that aids the transfer of harmful substances from the outside of the egg to the inside.
I am under the impression that European eggs are not refrigerated. My understanding is that once you refrigerate an egg, the membrane separates from the shell, requiring that you continue to refrigerate it, as the egg is no longer properly sealed. Since American eggs are refrigerated to begin with, you need to continue refrigeration.
The colour is just an additive put in chicken feed. You can get colour charts for the egg colours.
http://blog.chickenwaterer.com/2013/03/influencing-egg-yolk-...
The shell appears to be genetic: http://msue.anr.msu.edu/news/why_are_chicken_eggs_different_...