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Eggs can remain edible for even longer than a month, but freshness (egg yolk that sits firm and high, and a thick viscous egg white) will be noticeably less after two weeks. If eggs start out as Grade AA, they remain AA for only two weeks if properly refrigerated. After that, they'll be Grade A for another 2 weeks.
Fresh eggs will keep for four to six weeks without refrigeration but refrigeration will extend this period. The nature of the egg changes as it ages. Yolk membranes become thinner and weaker, while egg whites become more runny. Refrigeration slows this decline.