OK, thanks. I was just curious about that. I guess I could have asked in my first post but why do they recommend room temp eggs? I have never made anything with room temp eggs but only because I never think of it in time. I was thinking if it made a big difference I would try and remember for the next cake I make. Oh and one more ??. What about things like cookies and other baked goods? I mean, I love to bake and have for years and have never done this and my baked things come out fine. But, I'm always up for trying new techniques if they make things even better. 
I read this on 911baking
WHY ARE ROOM TEMPERATURE EGGS SO IMPORTANT? A typical step in a buttercake recipe is to cream with fat and sugar and then add in the eggs, one at a time. This creates an emulsion. Fat and liquid by nature are unmixable, and the goal when mixing a recipe is to form a water-in-fat emulsion. A well emulsified cake batter, for example, should not be curdled or weeping liquid, which happens if cold eggs are introduced to a room temperature butter/sugar mixture. If the emulsion breaks, the batter will loose air cells. This results in a baked cake that is grainy or flat in texture, dry and flavorless, look uneven and may even sink.
I had no idea this was a thing. It explains so much! Thank you for posting.
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