OK I've looked it up in the great Harold McGee Encyclopaedia of Food and Cooking which is all sciency and he says:
- they should be cold so fridge is good
- a shelf is better than the thing in the door because agitation thins the white
- an airtight container slows moisture loss and absorption of flavours from other foods but accelerates development of stale flavours from the eggs themselves.
so - in the fridge but not the door; if you have other stinky stuff in the fridge keep them in a sealed container.