It addresses this in the article, but in countries that wash the bacterial layer off (like the US), they have to be refrigerated. This is to minimize salmonella contamination, EU deals with this by vaccinating hens against salmonella instead.
If the egg had bacteria already growing in it (which is also unlikely) then it's possible that enough of the bacterial toxins could accumulate and be inside when you eat it.
There are probably a number of extremely rare scenarios which would modify the situation but this article includes a lot of words and facts only to come to the unlikely conclusion.