If they are pasteurised I can’t really see why it should be any different in storage terms than a fresh egg. The theory of pasteurisation is, of course, to process the egg at a high enough temperature to kill the bacteria but low enough to not impact the proteins in the egg. The egg will have been immersed in water it will require refrigeration due to cuticle damage, but that’s the case with American and Australia commercially produced eggs anyway because they’ve been washed.
But the chances of contamination in eggs is really very, very tiny.