Break one open and smell it,if it is rotten you will definitely know it.

A couple of years I rented a cottage in Ireland and was in the local grocery looking for eggs and could not find them in the refrigerated section. The clerk showed me where they were-sitting on a shelf alongside the canned goods.

Eggs will keep for quite a while with no refrigeration so don't worry about it.

We used to get eggs from a guy my hubby van pools with. He'd give my husband a dozen every week, in the am..he'd leave them in the car all day at the park n ride..when they got home they'd go right in the fridge..
We never got sick..but I never used them "raw". They were always cooked.

Sorry, bacteria doesn't "smell", and eggs DON'T keep quite well at room temperature.

Even before refrigeration, eggs were kept in a cool place (larder, well, spring house, root cellar, etc.) and used quickly.

- Temperatures above 40°F may lead to bacterial growth. That's a fact for all foods when it comes to food safe temperatures. Always store eggs in the refrigerator at 40°F or colder. Bacteria inside or on the outside of an egg multiplies much faster at room temperature than at a constant temperature in the refrigerator.

- An egg stored under refrigeration for one week will be fresher than one stored at room temperature for just one day!

- Changes in temperatures can lead to loss of quality.

- When you have temperature fluctuations, the egg can "sweat". Bacteria from inside the egg can seep through the porous shell and increase contamination of bacteria from contact.

I'd toss the eggs.

-Grainlady

As long as the eggs are thoroughly cooked they will pose no health hazard. I am well aware that salmonella is odorless but a rotten egg definitely is not.

I'm not sure how long eggs stay fresh even if refrigerated. You said this was at the end of October and it is now the end of November. So you had them for about a month. I bought eggs yesterday and they have a "sell by" date of December 11, about 2-1/2 weeks. I'm sure we'll use them up well before then, but I don't know how long after the "sell by" date they are still okay to eat.

supermarket eggs and "speciality cage free" eggs are different....the supermarket eggs likely were in transit a month before you bought them....the free range eggs likely were much closer to the chicken, so to speak.
By all means use them in cooking.
Linda C

I agree, I'd use them. As LindaC mentioned, supermarket eggs are already weeks old when you buy them from the store. Locally purchased and produced eggs are much fresher.

I had the director of the cooperative extension service tell me that eggs usually don't spoil, they dry out. I thought that was odd but I know we used to just keep eggs on the counter when I was a kid and they were always fine.

Commercially produced eggs? Now that's a crap-shoot in my opinion. I eat my own raw, cook the yolk just until runny, make eggnog with blithe abandon. I know where they came from and the conditions my birds are raised and kept in. I'd never do that with commercially produced eggs.

Annie

In the various supermarkets I go to over here the eggs are kept in closed cartons on open shelves - not in coolers or refrigerators.

In the main farmers' market they are also laid out on the countertop in open egg trays at the chicken & egg stalls and I thought that was quite normal.

SharonCb

I would cook them and use them.

Beverly

The changing temperatures, the unknown amount of time.. And the farm eggs I get, while wonderful, are not as clean as supermarket eggs. Why take any risk at all? It's a few bucks. I'd toss them.

Cloudy Christine, the reason the farm eggs are not "as clean" is because they aren't washed. Eggs have a natural protective coating when they are laid, it seals the porous shell and prevents bacteria, etc., from entering. Wash the eggs and you wash away the coating.

Commercial eggs are always washed. I wash my farm eggs when I use them and not until, I just give them a wipe with a soft cloth when I gather them to remove dirt or whatever.

Annie

In our country, appliances such as a refrigerator was a luxury. Not many homes owned one. There were ways that we learned how to keep food fresh longer (not refrigerated) and how to test whether food are still good or not.

This was how we tested an egg. Break an egg cleanly on a plate; meaning, try not to hit the egg yolk. If the egg yolk doesn't break by itself, the egg is good while breaking the shell. If the egg yolk runs on its own, it's a bad egg. This is because as the egg gets older, the clear gel that holds the yolk together gets thinner. That gel protects the yolk from danger species.

On the other hand, once broken, if you see that protected gel thick, it's fairly a new egg.

Good point, Annie, I do the same. I was kind of referring to Grainlady's saying that condensation on the egg gives bacteria a way inside. I hadn't heard that before. Now the thing we need to know is, does the protective coating prevent that?
I use eggs long after their date. And I don't worry about leaving eggs out overnight to warm up. But this situation, where the poster does not really know how long these eggs weren't very cold, plus the time that has passed since then, and the old date on the eggs -- for me this is too many questionables, and I would not use them.