First, you can buy eggs from the produce stand and also at the meat stands, and you can buy any number of eggs you want. So if you only need a few for a recipe, that's what you buy. If you don't have a container for them to put the eggs in, they will just put them in a bag for you. I haven't had any break on me yet!
At the grocery store, the eggs are on the shelves, not in the cooler. And so far, I have only seen them in units of 10 or 6. (I wonder why ours are a dozen or 18 and theirs are in containers of 10.) The first time I saw eggs not in coolers was in Mexico and I was pretty shocked by that. I didn't know that they would keep unrefrigerated. I have since seen this in other countries as well. (I wonder if we treat/process our eggs differently in the U.S. that requires them to be refrigerated. If not, what a waste of electricity!)
The egg yolk is a much richer orange than the weak yellow that we have at home. Also, the egg is used here in main dish meals more often then we see at home. In the canteen (cafeteria) they serve a creamed pea dish with a fried egg on top. Can't help but to think my brother Greg would like this, as in the restaurants they will place a fried egg on top of just about anything! Since the lunch meal is the larger meal of the day, I understand eggs are used quite often for the evening meal; fried, hard and soft boiled, etc.
(Anne F: I bet you are going to tell me why on both of those things I am wondering about! I love it that you either know or find out these things for me and the other readers!)