One of my favorite blogs, In the Kitchen and On the Road by cookbook author and chef Dorie Greenspan, the other day talked about getting extra-frais eggs from her egg man while she stays at her pied-a-terre in Paris. (Yes, she leads an interesting life)
It turns out the French classify eggs as extra-frais up to nine days after they are laid. My fridge is packed with extra-frais eggs because I'm the only one who eats eggs around here not baked in cakes or otherwise hidden. I give at least a dozen away per week, and I get nervous if I know I have "older" eggs that are getting on to be a week old.
Check out Dorie's post. You'll want to leave for Paris on the next flight.