Here in New Zealand it's abut 50/50 whether a household refrigerates eggs. I don't think it's a requirement for restaurants to do so either.

Apparently all eggs in Australia and New Zealand are pasteurised [0]. <edit> looks like I need to work on my critical reading, only egg _products_ like egg whites need to be pasteurised, eggs don't.

Personally, I don't refigerate my eggs, but I tend to go them pretty quickly. I've had them out in the kitchen for over a month before, and they've been fine (it was the middle of winter and a very cold kitchen).

[0]: http://www.foodsafety.govt.nz/industry/sectors/poultry-eggs/...